Black Bean Brownies! A healthy dessert recipe that is gluten-free and grain-free too. An alternative to traditional brownies that is just as delicious and as always, good for you too!
If you go on Pinterest for recipe inspiration (like I often do), I’m sure you’ve seen some version of a chocolate dessert that substitutes flour for black beans. Then, like I often do, thought to yourself “gross, this can’t be good”! Yup, I did too – more than once, actually!
Then one day I decided to give this healthy, protein packed flip a try. I used my go-to Brownie Recipe and substituted the flour for 1 (15 oz) can of black beans and it worked. The beans blend well into the mix without funky smells, texture or taste!
Bonus: I added all the ingredients into the food processor (in two batches) and processed all the ingredients until smooth. Less mess in the kitchen which leads to more time enjoying these healthy brownies with Joe and Carolina!
We hope you love them as much we do and when you bake them don’t forget to tag us on INSTRAGRAM with the hashtag #Ourflipsidelife
Before we move on to the recipe I wanted to share some fun news. Joe and I have partnered with Fresh Direct as Ambassadors. We are huge fans and loyal customers of the online grocer that delivers to residences and offices in NYC. The food comes straight from local farmers and skilled artisans and is delivered to our door within days.
The best part – we get to try a variety of seasonal products and share new with you. If you’re in NYC and looking for high quality grocers that guarantee freshness and convenience we invite you to try Fresh Direct.
1 (15oz) can black beans, rinsed and dried
½ cup maple syrup
½ tbsp ground coffee
3 tbsp olive oil
1 tsp vanilla extract
¾ cocoa powder
2/3 coconut palm sugar
2 tbsp arrow root powder
1 tsp baking powder
½ tsp salt
Peanut butter Swirl (optional)
3/4 cup smooth peanut butter
1 tbsp coconut palm sugar
1 tsp vanilla extract
- Preheat oven to 350 degrees F. Grease a 9x9 baking pan and set aside.
- Add the beans, maple syrup, eggs, coffee, olive oil and vanilla extract into a food processor and process until the ingredients are combined and the mixture is smooth, about 2-3 min.
- In a large bowl combine the cocoa power, coconut palm sugar, arrowroot powder and salt. Add the dry ingredient mix into the food processor and process together with the black bean mixture, 5-10 seconds until all the ingredients are mixed together and a brownie batter is formed.
- Add about an inch of water into a small saucepan and bring to a simmer. Set a glass bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add the peanut butter and stir occasionally as it softens, 1-2 min. Once soft, remove from heat.
- Add coconut palm sugar and vanilla extract to the melted peanut butter and mix well until the ingredients blend together. Then set aside.
- Pour the brownie batter into the greased pan.
- Drop big spoonfuls of peanut butter mix onto the brownie batter.
- Using a butter knife, gently swirl the peanut butter mix into the brownie mix running the knife lengthwise and cross wise.
- Bake 20-25min or until a toothpick inserted down the middle comes out mostly clean. Remove from oven and let cool.
- Once cooled cut into squares, serve and enjoy.