Black Bean Brownies

 

Brownies are awesome just the way they are! Why change them?"

 

Well for starters, the original brownies are pretty awesome in taste and texture. My mouth says, "Yes, yes, yes!!" to eating a brownie. But my body says in about 30 minutes, "No, no, you ask, "Why would anyone ever think to eat a brownie made from black beans???

no!!!" 

Too much sugar for starters. Sugar is a stimulant, linked to a huge inflammatory response in the body, creating dis-ease, and sugar is also fattening.

The original brownie has tons of fat in them also: Butter or oil, nuts, and eggs.

They have tons of sugar in them. Even more if you use a chocolate syrup also.

And the brownies have no fiber in them, thus allowing your blood sugar to be pushed-up high immediately.

 

Now, Black Bean brownies on the other hand have:

Low sugar, high fiber, high potassium, low amount of chocolate and cocoa (low stimulus), and a healthy source of fat. These brownies are packed with good stuff for ya.

The texture and taste in my mouth says, "Yes, yes, yes!!" While the feel in my body says, "Yes, yes, yes!!!"

 

So why not make a batch and take them for a taste!

There are many recipes out there on the internet. Choose what best sounds good to you.

I use this particular recipe. I might have altered it years ago. If you recognize this as your recipe, please send me your link on the internet to verify it's your recipe. Then I will provide recognition for your recipe.

 

Black Bean Brownies    Makes 9-12 small 1-1.5-inch squares.

     Texture is fudgy/doughy and firm.

     Taste is chocolate-coconut flavor.

Blend in a blender or food processor until smooth:  

• 15 oz can of unsalted black beans, rinsed off well.
• 2 Tablespoons of cocoa. (I enjoy Ghirardelli brand)
• 1/2 cup of raw oats
• a bit of sea salt (maybe 1/8 t.)
• 1/4 cup of non-processed (non-hydrogenated) Coconut oil.
• 1/2 t. baking powder
• 1/3-1/2 cup of honey or authentic maple syrup.
• 2 teaspoons of Vanilla. But I have tried 2 Tablespoons with also good results.

Pour into a greased and floured 8 x 8 glass pan. (I like glass for my pans, but you may use whatever you have.)

Spread the mixture around. 

Measure out:

• 1/2 - 2/3 cup of Chocolate chips. (I enjoy the 60% dark Ghirardelli brand) 

Sprinkle the chocolate chips on top.

Bake in 350-degree oven for 15-18 minutes. 

Let it sit on counter for 10 minutes after baking.

The texture will be doughy. 

Cut into squares.

Refrigerate for about 1-2 hours before eating. (Although you can eat these warm or at room temperature, they may break apart fairly easily. I prefer them cold from the refrigerator.)

The refrigeration will firm the bars up.

 

Add other flavors to these:

• expresso
• orange flavoring
• coconut flavoring for extra coconut flavor
• mint
• and whatever you feel would taste good with chocolate.

Enjoy!!! I know my family enjoys them. Whenever I bring up I'm making Bean brownies, they "poo,poo it." But when they are done, they eat them up pretty fast. ;)

 

Written by Cynthia Bergsbaken