Tuesday, February 23, 2016

Recipe: Healthy, Delicious Black Bean Brownies

I am not normally a dessert person, but something about the winter makes me crave a little something sweet. Since I try to be pretty cautious about what I eat, I thought I'd do some research and find something healthy. When someone in one of the online communities I am a part of, posted about Gluten-free brownies I decided this was something I needed to look into.

I did some research and experimenting of my own and came up with a yummy fudge-y tasting brownie that I think you will love. It tastes so much like a regular brownie, I don't think I will ever go back and make a classic brownie again.

This version is full of protein, fibre and tons of important minerals (iron, magnesium, calcium, zinc, folate). So what's the secret ingredient?

Black beans.

Sounds crazy but these brownies turned out super delicious, moist and chocolatey. Delicious and healthy?

Trust me and just try them.

Black Bean Brownies
Gluten-free, Dairy-free and free of refined sugars
Serves 10
Preparation Time: 10 minutes
Cooking time: 45 minutes

1 can of Black Beans, rinsed and drained
2 large eggs 
3/4 cup cocoa powder
1/4 tsp sea salt
1 1/2 tsp baking powder
1/4 cup organic raw cane sugar OR coconut sugar (this is what I used but it was a mildly sweet brownie. If you'd like it to be sweeter add 1/2 cup of coconut sugar or add a handful of chocolate chips to the batter itself before baking)
3 Tbsp coconut oil
1 tsp pure vanilla extract

Toppings: walnuts and semi-sweet or dark chocolate chips

Step One- Preheat your oven to 350 degrees F and lightly grease a loaf pan or cake tin

Step Two- Add black beans to a food processor or blender and puree with a splash of water. Add little splashes of water as needed until your beans are blended to the consistency of batter or thick icing.

Step Three- mix the remaining ingredients into the batter (do not add the toppings)

Step Four- pour the batter into the cake pan and then top with chocolate chips and/or walnuts

Step Five- bake in the oven until a toothpick inserted into the centre comes out clean. (Mine took about 40 minutes)

When it's done, the top of the brownie should look dry. This brownie takes a bit of time to set as it is very moist and fudgey. I found it was easier to cut into clean squares the day after baking since it is so moist.

You can store this brownie in an air-tight container and it will keep for a few days. If you'd like to keep it longer, store it in the fridge.

I don't bake often, but this time I was glad I did, as I ended up with a delicious, guilt-free dessert that I could share with the whole family.

Hope you try the recipe and if you do, I'd love to hear your thoughts. Leave me a comment below or join me on Instagram or Twitter @angeliesood

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