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Black Bean Brownies
Our all-time Family FAVORITE Black Bean Brownie recipe.
The kids, teenagers, and the men in our house, all COMPLETELY devour these when I bake them – which really says A LOT for healthier brownies!
➡️ Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
➡️ Rachel’s Tips: How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old fashioned oats) and your high speed blender or food processor.
2 cups of whole rolled oats equals about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
➡️ When shopping for Ingredients:
Look for a higher percentage cacao for the chocolate chips, and always read ingredients.
I always buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal, and will often stock up when I high quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage, the healthier!
If you’re looking to keep sugars lower; try using Lily’s brand chocolate that is sweetened with stevia.
Also, sweetness factor is such a very personal preference, so you may want to use less or more maple syrup/honey, depending on YOUR family’s taste preferences.
Ingredients:
- 1-1/2 cups black beans (15 ounces), drained and rinsed very well if using canned
- 1/2 cup oat flour (ground oats)
- 1/4 cup cacao powder
- 1/2 cup pure maple syrup, or raw honey
- 1/4 cup unrefined coconut oil
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1/2 cup dark chocolate chips, melted
- 1/4 cup dark chocolate chips, melted, to drizzle after baking
Instructions:
Preheat your oven to 350 degrees f. and line a 7×7 inch square baking pan with parchment paper.
Combine all the ingredients (leaving out the 1/4 cup melted chocolate chips for later) in a food processor and pulse just until smooth.
Place your batter into your prepared pan using a spatula, and level it up, all the way into the corners. If the mixture is too sticky, then dip the spatula in warm water to make the process easier.
Bake for 15-20 minutes, until just set in the center.
Remove from the oven and allow to completely cool before slicing into 9 squares.
Drizzle your brownies with remaining melted chocolate as shown.
Keep leftovers refrigerated in an airtight container for up to 5 days.
Enjoy!
❤Rachel
Ingredients
- 1-1/2 cups black beans (15 ounces), drained and rinsed very well if using canned
- 1/2 cup oat flour (ground oats)
- 1/4 cup cacao powder
- 1/2 cup pure maple syrup, or raw honey
- 1/4 cup unrefined coconut oil
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1/2 cup dark chocolate chips, melted
- 1/4 cup dark chocolate chips, melted, to drizzle after baking
Instructions
- Preheat your oven to 350 degrees f. and line a 7x7 inch-square baking pan with parchment paper.
- Combine all the ingredients (leaving out the 1/4 cup melted chocolate chips for later) in a food processor and pulse just until smooth.
- Place your batter into your prepared pan using a spatula, and level it up, all the way into the corners. If the mixture is too sticky, then dip the spatula in warm water to make the process easier.
- Bake for 15-20 minutes, until just set in the center.
- Remove from the oven and allow to completely cool before slicing into 9 squares.
- Drizzle your brownies with remaining melted chocolate as shown.
- Enjoy!
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