These black bean brownies not only pack a protein punch, they have zero refined sugar, are grain-free (gluten-free), dairy-free (vegan), AND delicious – healthy enough for breakfast!
Black Bean Brownies
- 1, 15oz can of black beans, rinsed
- 1/3 can pumpkin puree OR sweet potato puree OR mashed bananas
- 2 t vanilla extract
- ½ lb pitted Medjool dates (about 1 ¾ C) – soak if not soft
- 1 flax egg (1 T ground flax meal + 3 T water) OR use 1 egg
- 1/3 cup melted coconut oil
- Warm water to allow mixing
- ¾ C almond flour/meal (or another flour)
- 1/3 C cocoa powder
- 1 t baking soda
- 2 t baking powder
- pinch sea salt
- 1 C chopped walnuts or 1 C semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Prepare flax eggs (flax/water) in small dish, stir and allow to sit 5 min
- De-pit the dates and soak in warm water if not soft.
- In food processor, blend rinsed beans, and rest of wet ingredients except flax and mix until well combined. Pour in flax/water mixture while processing ingredients. Add warm water to help mixing (up to 1/4 C as needed).
- Add dry ingredients together in large mixing bowl and whisk to combine
- Add wet ingredients to dry ingredients and stir until well combined (mixture should be thick, not pourable). Add optional chocolate chips if desired.
- Spoon into greased 8 x 8 brownie pan and if desired, press walnuts into the top. Bake 40-45 minutes or until toothpick comes out clean. Do not let burn. If desired, sprinkle with powdered Lakanto Monkfruit sweetener.
- Let cool fully before slicing. Serve with berries, preserves, nut butter or plain. Freeze leftovers for a slice anytime.
Let me know your experience with making my favorite black bean brownie, and share any variations.