When you’ve got a sweet tooth like I do, it makes sense to try and offset the bad deliciousness with some nutrition. I’ve been seeing a lot of recipes with black beans incorporated into brownies, and although very skeptical, I had to give it a try. This recipe is inspired by many black bean brownies found on the world wide web. I wanted a brownie that was rich and gooey with the added nutrition of black beans, but not the added flavour. I was determined to mask it! Once these babies were ready, I asked my husband to guess the secret ingredient, and all he came up with was ‘liquor’. Ha, success!
Loaded with protein and fiber, these little black beans are a nutritional powerhouse. From a single, one-cup serving of black beans you get nearly 15 grams of fiber (well over half of the Daily Value) and 15 grams of protein (nearly one third of the Daily Value and equivalent to the amount in 2 ounces of a meat, like chicken).
This recipe is also high in omega 3, seeing that I recently discovered a vegan alternative to egg, which is, as many of you probably know, a combination of flax meal and water! Too simple…
Well, now that I got to indulge in these crispy on the outside, fudgy on the inside brownies, I am happy to say that I would have no reason to make an unhealthy version – these are totally delicious!
Here they are…
Black Bean Brownies Recipe
Makes 12 brownies
- 1 14 oz. can of black beans, rinsed and drained
- 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons filtered water)
- 3 tablespoons coconut oil, softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup raw sugar
- 1 1/2 teaspoon baking powder
- 1 cup good quality cacao powder
- 1/2 cup crushed walnuts
- Preheat oven to 350° F.
- Lightly grease two 6 cup muffin trays.
- Using a coffee grinder, grind the flax seeds. In your food processor, combine the ground flax and water. Pulse a few times, and let sit for a few minutes. This is your egg replacer (flax egg).
- Add all other ingredients except for the walnuts into your food processor.
- Puree until you reach a smooth consistency. You don’t want it runny, but you don’t want it as thick as icing either.
- Spoon the brownie mixture into your muffin tins a little under the half way mark. Sprinkle your crushed walnuts over top.
- Pop in the oven and bake for 25 minutes.
- Remove from oven and let sit for about 20 minutes before gently removing from tin using a fork. They will be tender, so do it mindfully.
- Enjoy one (or two) brownies and store the rest in an air tight container in the refrigerator for 2-3 days. I doubt they’ll even be around that long!