Welcome to my first recipe of 2018! These are sweetened with a touch of Maple Syrup FYI, so if you are looking for a completely 100% Sugar Free recipe, I would check out this Sugar Free Recipe Round Up with totally sugarless treat recipes!
Ok, back to these brownies… These brownies are so fudgy, chocolate-y, delicious, and packed with protein and fiber from a special guest star ingredient. The star of these brownies is, you guessed it… black beans! *KEEP READING, TRUST ME*
Before you click away from this recipe, hear me out: You do not taste the beans at all! Also, when they are ground up and baked, they are easier to digest. So don’t worry if you normally have a harder time digesting beans. Not an excuse this time, friend.
Seriously, you CANNOT taste the Beans. I gave Robbie one to taste test and asked him to guess the super healthy food that was hiding inside. These were his guesses:
- Almond Flour
- Cacao powder (um yes, but not was I going for!)
- Tahini (???)
- Sweet Potato
- There were other funny ones but I can’t remember them right now
Anyways, none of those are in these.
There is one “special” tool required for these: a food processor. If you are tempted to turn away now, because you don’t have a food processor, I HIGHLY recommend you just order one. You don’t need any fancy $100+ ones either; I use this one – it’s only $30, and WELL worth it. You can make these 100% Sugar Free PB Fudge Balls super in like 0.736 seconds. Or my super easy Kale Almond Pesto. Or Coconut Butter, or any nut butter, or Banana Nice Cream… really, the food processor can do anything. It’s probably my favorite kitchen appliance. And its only $30. So just buy one!
If you don’t have one, you can also try to use a blender, it will probably just require more scraping down and a take a bit more time. The ingredient list is super simple and short, so don’t the appliance issue stop you!
Flourless Peanut Butter Black Bean Brownies
By The Granola Diaries
- Flax Egg: 2 Tbsp Flax + 6 Tbsp Water
- 1 15oz can Black Beans, rinsed well and drained
- 1/4 C + 1 Tbsp Cocoa Powder (add more/less depending how chocolate-y you like it)
- 1/3 C Coconut Oil
- 2 Tbsp – 1/3 C Maple Syrup (Depending how sweet you like it)
- 1 tsp Vanilla Extract
- 1/2 tsp Sea salt, more for sprinkling on top if desired
- 1 tsp baking powder
- Few handfuls of of chocolate chunks
- 1 – 5 Tbsp of Peanut Butter, depending on preference
- Optional: Walnuts, pumpkin seeds, sliced almonds, etc.
- Preheat oven to 350 and line/grease a 9″ square baking pan.
- Add flax egg ingredients (ground flax + water) to food processor and give a quick pulse to combine. Allow to rest for a few min while you prep the rest of the ingredients. Rinse and drain the beans.
- Add everything except chocolate chunks to the food processor and process for 1 – 2 minutes until all combined. Add chocolate chunks and walnuts and pulse again for a couple seconds.
- Pour into baking dish, top with spoonfuls of peanut butter, and use a butter knife to swirl around. Add more chocolate chunks to the top as well, if desired. A sprinkle of sea salt wouldn’t hurt either! Bake for 25 – 27 minutes. Enjoy warm right away if you like a gooey, warm brownie (with a scoop of ice cream!), or let cool COMPLETELY, then place in the fridge for at least an hour (or overnight), to enjoy a cool, fudgy brownie later. Store in the fridge for ~5 days, or slice and freeze for a few months!
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