I have been on a dessert kick for, well … now that I’m thinking about it … MY WHOLE LIFE! I don’t know about you, but when it comes to brownies, I can eat the whole pan … except when I make Black Bean Brownies! Yes, black beans! I thank God that there is a brownie that will give nutrients, a full belly, and a delicious, chewy, dark chocolaty taste.
Black Bean Brownies
Here’s what it takes:
Preheat your oven to 350 F and grease a 12-slot cupcake pan.
Combine in food processor or blender:
1 can of black beans, rinsed and drained
2-1/2 tablespoons flaxseed meal + 6 tablespoons warm water (combine separately, and then add to other wet ingredients)
3 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
Combine in separate bowl:
1 cup cacao powder
1/4 teaspoon sea salt
1/2 cup sugar
1 1/2 teaspoon baking powder
Add to top before baking:
Mix wet and dry ingredients together until mostly smooth. If batter seems too thick, add 1 or 2 tablespoons of water. Evenly pour batter into cup cake slots. Sprinkle crushed pecans on top and bake for 22 to 25 minutes or until edges dry. Once you remove them from the oven, let them cool for up to 30 minutes. These are very moist, so giving them time to cool is crucial.
Enjoy and indulge!