Empty calorie treats to nutrient-dense “sometimes” foods: Black Bean Brownies

Bean Brownies

The first time I heard about bean brownies my inner skeptic kicked in. How could anyone throw beans into a  brownie recipe and get away with it? Despite my burgeoning expectations of an ‘earthy’ (and seriously lacking) flavor profile, I was proven to be completely wrong.  For such an unorthodox dessert they are really REALLY good. And, a high protein and plant-based treat to boot! Here’s the recipe so you can try it for yourself:

Black Bean Brownies
gluten-free/ dairy-free/ vegan option
Makes 18-20 brownies
2 16oz cans of rinsed Eden brand black beans
4 large free-range eggs or 4T whole flax seed soaked in equal parts warm water for 3-5 mins.
6T coconut oil
3/4c freshly ground cocoa beans or 3/4c and a bit of cocoa power
2 pinches of sea salt
2t of organic pure vanilla
3/4c-1c raw organic sugar or coconut sugar (lower on GI scale)
1/2 C vegan chunky chocolate chips.

1 1/2 scoops of Vega’s Chocolate Energizing Smoothie

  1. Heat oven at 350 degrees and lightly grease muffin tins with coconut oil.
  2. Place all ingredients into food processor or blender and blend into a smooth batter.
  3. Spoon batter into muffin tins filling them 1/3 of the way.
  4. Bake for 18-25 mins checking regularly when bake time is nearing the end. When checking doneness fork should come out mostly dry. The inside of the brownie should be slightly gooey when done.