sink nav
sink nav
sink nav
Path 2
Path 2
sink nav
sink nav

Black Bean Brownies

Black Bean Brownies

Did you say Black Bean Brownies? Yes. I did.

Lets just face it together. Low cal and fat free foods are not as good as the ‘real’ thing. It’s sad, but true. Fat tastes good. This is a problem for me since my life motto is that every bite should be the best bite.  I rarely alter anything to make it low fat. Instead, I just cook with fresh, lean ingredients and avoid high fat food. (most of the time!) But these brownies are so good for something that are so modified, that even I can’t deny that this is a great way to treat yourself to a sweet treat and not feel the least bit guilty!

I have been making this recipe for a few years now and I always trick everyone! I love watching people’s faces when I tell them it’s a brownie made out of black beans! The consistency is more similar a cake style brownie than the fudgy type, but considering it’s made from egg whites and black beans, I can live with it. Trust me- you can too.

Black Bean Brownies

Print Recipe
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 15 oz. can of organic black beans drained and rinsed
  • 1/2 cup agave syrup
  • 1/2 cup self rising flour *see Feaster’s note
  • 1/2 cup egg whites
  • 1/4 cup good quality unsweetened cocoa
  • 2 tablespoons good quality vanilla extract
  • 1 teaspoon baking powder
  • 6 tablespoons Nestle’s mini semi-sweet chocolate chips

Instructions
 

For Brownies

  • Preheat oven to 350 degrees. Spray a 8×8 baking dish with nonstick cooking spray. 
  • In a food processor, combine all the ingredients except the chocolate chips and process until smooth, occasionally scraping the sides of the processor. 
  • Stir in the chocolate chips with a spoon. Pour into the baking dish and bake for about 20 – 25 minutes or until a toothpick comes out of the center clean.
  • Cool completely and ice with cream cheese frostings or a light sprinkle of confectionary sugar. 

For Cream Cheese Frosting

  • Combine 4 oz cream cheese, a 1/2 tsp vanilla and 2 tablespoons confectionary sugar and process until smooth. Tweak to taste.

Notes

If you don’t have any self rising flour, just make your own. 1 cup all-purpose flour 1/2 teaspoon salt 1 1/5 teaspoons baking powder Stir or sift together the flour, salt and baking powder

Share socially… 

Leave a Comment

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

More to explore

hummus with slow roasted Tomatoes 16x9
Gluten Free, Make Ahead

Homemade Hummus

Superior to store bought, this creamy and flavorful dip can be enjoyed with pita bread, fresh vegetables or used as a spread in sandwiches and wraps. Hummus is a great base for any number of toppings, including slow roasted tomatoes & feta cheese, chopped olives or roasted peppers. The possibilities are endless!
Roasted-tomatoes-16x9

Slow Roasted Cherry Tomatoes

Slow roasted cherry tomatoes are deliciously sweet and packed with flavor. Slow roasting enhances their natural sweetness and creates a tender, caramelized texture. Use them in pasta, salads, bruschetta, or as a tasty topping for meats and fish.
Roasted Asparagus arranged artfully on a white serving platter
Gluten Free, vegetables

Roasted Asparagus

Asparagus is the most quintessential of all spring vegetables and preparing it couldn't be easier. Simply toss with olive oil, salt & pepper and bake for 12-15 minutes until tender.