Flourless, Eggless, Fudgy Black Bean Brownies

If you ask any one of my family members, I am the queen of healthy substitutions. I jump at pretty much any opportunity to make everything just a liiiiittle bit healthier if possible – because, from my dietitian perspective, why wouldn’t you? Whipped cauliflower for mashed potatoes, applesauce for butter in baked goods, Greek yogurt for literally everything. I especially like to sneak these things in without telling anybody, but unfortunately my family has caught on to my tricks by now. Because I am the healthy sub queen, it is a little mind-blowing that I have never tried making black bean brownies. That is, until this past weekend.

I have seen black bean brownie recipes popping up all over the place for years now. Mostly during my nightly scroll-through-Pinterest-recipes-for-an-hour-in-bed-before-I-even-attempt-to-go-to-sleep routine. (You might think I’m exaggerating, but I have 1,588 pins on my board titled “Yummy”. And that is just one of my thirteen boards dedicated to food.) Well, to my surprise, as well as my brother and boyfriend’s surprise, these brownies turned out to be incredibly delicious, gooey, fudgy, chocolatey, and did not taste “healthy” whatsoever. Of course, I didn’t reveal the secret ingredient until they had both scarfed one down and admitted to liking it.

If you are anything like my brother, you might be wondering, “But why would you possibly use black beans in a brownie recipe?” The answer is simple. This version is lower in fat and refined sugar than your typical Betty Crocker brownie-from-a-box mix, and the beans give them a huge nutritional boost! Just 1/2 cup of black beans offers up 6 grams of dietary fiber and 7 grams of protein. Hellooooo, satisfaction. Not to mention, they make the brownies so moist I might never turn back.

I found countless variations of these healthy brownies on Pinterest, but I couldn’t get myself to fully commit to any of them. Some of them had too much oil, or not enough chocolate, or weird ingredients I didn’t have at home, or just didn’t light a fire in me for whatever reason. So I landed on this recipe from Chocolate Covered Katie’s blog, and ended up making it my own by adding a whole banana, reducing the amount of oil, and a few other minor changes. You can click the link to see her original recipe, OR you can trust me and try my version. I promise you won’t be disappointed. 😉

Ingredients:

  • 1 15-oz can of low sodium or no salt added black beans (drained and rinsed very well)
  • 2 tbsp unsweetened 100% cocoa powder (I used Hershey’s)
  • ½ cup quick oats
  • ¼ tsp salt
  • 1/3 cup honey*
  • ½ Tbsp Splenda Sugar Blend for baking (or 1 Tbsp granulated sugar if you don’t have Splenda Sugar Blend)
  • very ripe banana (Mine was totally brown — the riper the better!)
  • 1 tbsp canola oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking powder
  • ½ cup dark chocolate chips + 3 tbsp mini milk chocolate chips
  • More chocolate chips sprinkled on top (optional)
  • Walnuts sprinkled on top (also optional, but I decided I will definitely be doing this next time for some extra crunch & obvi some healthy fats!)

*Original recipe calls for pure maple syrup or agave – use either of these ingredients if you want to make them vegan


Instructions:

  1. Preheat oven to 350 F. Lightly grease an 8×8 pan with nonstick cooking spray and set aside.
  2. Combine all ingredients except chocolate chips in a food processor or a very good blender (like a Ninja or Vitamix), and blend until completely smooth, about 1-2 minutes. Scrape down the sides and continue blending/pulsing as needed.
  3. Once the mixture is smooth, stir in the chocolate chips and pour into prepared 8×8 pan. (If you want to sprinkle extra chocolate chips and/or walnuts on top, do so now.)

4. Bake the brownies for about 20-25 minutes. (I inserted a knife to test them around 18 minutes and they still seemed pretty runny; they were more fudge/cake-like around 24 minutes. I would recommend checking them around 20 minutes since all ovens seem to cook differently!)

5. Let brownies cool for about 10 minutes before cutting into them – if you can control yourself. ; )

Enjoy!

Keep brownies in an airtight container and refrigerated for up to 5-7 days.

Similar to a fine wine and my looks, these brownies actually seem to get better with age. (Totally kidding about my looks, totally not kidding about the deliciousness that is these brownies.) But really, they are super tasty after chillin’ in the fridge for a few days. I keep waiting to bite into one and taste beans but it just doesn’t happen. They are just SO FREAKING GOOD. I also keep giving them away because I can’t keep my hands off of them.

Bedtime Snack Suggestion: These brownies pair really well with vanilla Greek yogurt, and they are sinfully delicious heated up alongside some vanilla FroYo. Ugh – the melty chocolate chips. It’s almost too much. 

  

Recipe makes 9-12 brownies.

You should absolutely try making these delicious brownies for your honey this Valentine’s Day, because we all need a little chocolate on February 14th. And pretty much every other day. Caution: Just make sure you practice portion control since they are full of beans… Don’t want to ruin your romantic evening. 😉

{eat well. live well. be happy.}

Shanna, RD

#wellnessforthewin

 

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2 thoughts on “Flourless, Eggless, Fudgy Black Bean Brownies

  1. Excellent. I made them for Father’s Day treat. Served it with Halo Top Vanilla Bean ice cream. Loved it. So rich it tasted more like fudge then brownies. Keep the great recipes coming.

    Liked by 1 person

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