Flourless Black Bean Brownies!
I have neglected this blog for FAR TOO LONG! Life has been crazy busy, and I just couldn’t fit this in. That changes TODAY! I realized that I started this blog because of David. This blog will be something my kids will always have to remember me by when I’m no longer around, so it needs to be a priority. Plus, I take (albeit mostly crappy) photos of my food alllll the time in anticipation of posting, so I have a lot to catch up on! These brownies were a good one to start back with because they are sooooooo good and pretty good for you!
I started Sherry Thacker’s 6 week Challenge on August 1st, 2018, and it has honestly changed my life. I lost a whopping 40 lbs over the course of 3-4 months! Every recipe I make, I think of Sherry’s Challenge and if it lines up with what’s healthiest for me. These brownies have 3/4 cup of sugar in them, so let’s be clear, they aren’t entirely in line with the keto/paleo plan that I follow. But, they are better than many other brownie recipes that are loaded with sugar, flour and chocolate. And, in moderation, they are a great option for something sweet!
You would never know there are black beans in these brownies. That’s one thing I love about them so much! Who discovered this?! Something else that I pay closer attention to since following Sherry Thacker’s Challenge is using quality ingredients. For cocoa in this recipe, I use this:
My husband swears by the Bulletproof products. Of course, you don’t have to use this, but I appreciate knowing that there are good quality ingredients in this recipe.
Let’s get to these brownies!
Flourless Black Bean Brownies
Equipment
- Food processor
Ingredients
- 1 can black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon avocado oil If you don't have avocado oil, use any neutral oil, like vegetable oil.
- 1 tablespoon unsweetened almond milk If you don't have almond milk, use dairy milk.
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground coffee or instant coffee This is optional. I don't add this because of my kids.
- 3/4 cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350 F.
- Spray a 9X9 pan generously with cooking spray and line it with parchment with an overhang, so you can lift it out easily like this!
- In a food processor, blend all of the ingredients, except the chocolate chips until combined. Pour into a bowl.
- Fold in 1/2 cup chocolate chips.
- Pour the brownie mixture into the prepared dish and sprinkle with the remaining chocolate chips.*
- Bake the brownies for 30 to 32 minutes, or until a toothpick comes out clean – keep in mind that if you poke through a chocolate chip, the toothpick will never come out clean. I found 31 minutes worked well.
- Allow brownies to cool completely before cutting. Wash knife after each cut because these are ooey gooey and you will lose half your brownies on the knife! 🙂
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