Who doesn’t love brownies? Oooey, chocolatey morsels of deliciousness. They’re great as a snack, as an accompaniment to a cup of tea, or even for dessert. But some people avoid brownies because they’re high in simple carbohydrates. This includes the gluten free flour versions.
So what if I told you about a brownie that isn’t so high in simple carbohydrates and actually has a fair amount of protein? And no, I’m not talking about putting protein powder into the brownie mix. I’m talking about beans. Specifically black beans. This adds not only protein but is also a great source of fiber, folate, copper, manganese, and thiamine.
Before you think, “Um…no” let me assure you, these are delicious. I’ve brought these brownies to a number of different gatherings. Each time I share them I wait until people have eaten them before telling them the ‘secret ingredient.’ Everyone is always amazed at how moist and tasty these brownies are. They’re surprised to discover that the brownies are made from black beans. 100% black beans, no flour. That makes it perfect for those who need to eat gluten free. And tasty for everyone.
When using black beans I’ve found that it’s best to use canned. When cooking black beans from scratch, even in the pressure cooker or slow cooker, the consistency doesn’t seem to come out as well. When using canned black beans consider using a brand that does not have BPA in the can lining. (You can learn more about BPA and it’s health impact in this video) Eden Brands is one company that does not use BPA in their linings.
- 1 ½ C. black beans
- 2 eggs
- 1 heaping T. ground flax seed
- 3 tablespoons coconut oil, melted
- 1/4 cup cocoa powder
- 1 pinch sea salt
- ½ t. baking powder
- 1 teaspoon almond extract
- 3/4 cup evaporated cane juice crystals
- 2 t. instant espresso powder
- 1 C. dark Belgian chocolate w/almonds, chopped
- Preheat oven to 350 degrees F
- Lightly grease an 8x8 square baking dish
- Add remaining ingredients (except chocolate); blend until smooth; pour the mixture into the prepared baking dish
- Top with chopped chocolate
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes