With Valentine’s Day just around the corner, I have been searching high and low for a “healthy” black bean brownie recipe. As I talked about in our monthly Currently Digging post, A and I just finished a cleanse and we are trying our best not to break the good habits we have created just because it is a holiday. That is where I got the idea to whip up a batch of black bean brownies. I love these brownies from Chocolate Covered Katie, so I decided to do my own take on them. I made them a little sweeter (hey they are still way less sweet than normal brownies rights?) and I added some peanut butter for additional richness.
These brownies are really great because they are little protein powerhouses (beans are great for that) and they are gluten free (double check your oatmeal brand). I have eaten waaayyy too many of these, but I still don’t honestly feel that guilty because they could be a lot worse!
- 1 15oz can of organic black beans (drained and rinsed)
- 1/2 cup rolled oats (make sure they are gluten free)
- 2 tbsp cocoa powder
- 1/2 agave (or maple syrup)
- 1 tbsp sugar in the raw
- 1/4 cup coconut oil (soft but not melted)
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup of dark chocolate chips (or Trader Joe's semi-sweet which are vegan)
- -Preheat oven to 350 F
- -Combine all ingredients (except chocolate chips) in a food processor, and blend until completely smooth. Really blend well
- -Gently stir in the chips, then pour into a greased 9x13 pan
- -Bake the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut (it is a struggle, I know!)