Black Bean Brownies

So what do you do when you’re in the middle of your fitness challenge but craviiinnnnng some sweet desserts? You probably just cheat on your diet don’t ya?
Well, what if I shared a recipe that will satisfy your sweet cravings AND fit into your diet as well?

I got this recipe from, and its soooo yummy!!!

I made a bag of black beans earlier that week and literally ONE bag makes like a gallon of beans. Seriously, I had soooo many beans. I didn’t know what to do with them.
I searched for ways I can use the beans and found this GEM:

Black Bean Brownies Recipe:

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
– I used splenda
1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
– I used coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation

Total Time: 15m
Yield: 9-12 brownies

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!

And wah-la! Soooo yummy! I let my brother and sister try the brownie without telling them my secret, and they loved it.



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