This recipe for black bean brownies is so rich in deep dark chocolate you can hardly believe it is healthy. I used black beans instead of flour which make it gluten free and high in protein. The black beans and the cacao are high in fiber to prevent any spike in your blood sugar. The protein and high fiber content in beans work together to help balance blood sugar and prevent spikes and dips in energy. The fiber also promotes digestive health, encourages bowel regularity, and helps prevent constipation and weight gain. Thanks to the protein in beans, you get a gradual source of lasting energy. The raw cacao powder is very filling and high in antioxidants, magnesium and even has 3 grams of protein per serving.
Serve them to your friends, family and children but don’t tell them they are healthy.
NOTE: In the video I used agave. I changed the recipe to maple syrup which is better for your body. Agave is hard on the liver.
Black Bean Brownies
Gluten Free, Vegetarian (contains eggs), Dairy Free PRINT RECIPE
3 organic eggs
¾ cup organic maple syrup
4 Tb coconut oil, melted
15 oz can black beans
¾ cup cacao powder
1 tsp vanilla
½ cup chopped walnuts or organic semi sweet chocolate chips (optional)
- Preheat oven to 350 degrees.
- Oil a 6 cup baking pan with coconut oil.
- Rinse and drain the beans.
- Put eggs into a bowl and whisk by hand or with a hand mixer until they are light colored, fluffy and thick.
- Pour the maple syrup in slowly in a stream while whisking to keep the eggs fluffy.
- Put the the black beans, coconut oil, cacao powder and vanilla into a food processor, process until smooth.
- Add ¼ of the egg/maple syrup mixture to the black beans. Process until smooth. This will thin the mixture.
- Pour the black bean mixture to the egg mixture. Mix together gently until evenly mixed.
- Pour into a lightly oiled 6 cup baking pan. Top with walnuts or chips
- Bake at 350 degrees for 30 minutes until a tester comes out clean.
- Cool and cut into 12 squares.