Flourless Black Bean Brownies
Ok take it easy, I know they sound a little weird, but they aren’t.
These are the most fudgy, delicious, nutritious chocolate brownies that you will ever eat.
In Mexico using chocolate as a spice is very common and you may have ordered or madea a mole sauce.
You want to eat these because they are like a meal in themselves. They are not depleting like most desserts that rob the body of nutrients.
The only nutrient missing from making these brownies into a complete meal on their own are the greens. I don’t know that I’m saying eat these brownies with a salad, but it might happen on a rainy day.
What you need (Please choose organic, you deserve the finest.)
1 1/2 cups black beans which equals one 15-oz can, drain and rinse well
1/4 cup cacao or cocoa powder
1/2 cup rolled oats (very optional, you can easily make these without oats. I don’t use oats)
1/4 tsp salt
1/3 to 1/2 cup pure maple syrup or add a pinch of stevia (if you like it. When I make these I only use 1/3 cup of maple syrup and no stevia, but experiment with how sweet you want them and whether or not you like stevia.
1/4 cup coconut oil – this is non negotiable
2 tsp pure vanilla extract
1/2 tsp baking powder
1 teaspoon cinnamon (optional, but not for me. I love everything cinnamon.)
1/8 teaspoon cayenne (this really is optional, but again not for me.)
1/2 cup to 2/3 cup chocolate chips (I am going to recommend that you use the highest level of cacao for this part. Chocolate chips are typically around 45% cocoa so they have a lot of sugar. Replace the chocolate chips with a 72 to 85 or even 90% chocolate bar, break into pieces and then pulse a few times in the food processor so they are still chunky. You don’t want to include excess sugar in the brownies by using conventional chocolate chips.
After baking and before they are completely cool add more chips to the top, press them in gently.
How to do it:
Process the 72-90% chocolate bar in the food processor, crush or break apart first and then pulse a few times in the food processor so they are in small chunks. Be careful not to turn them to dust. If you are adding nuts then pulse together just a couple of times.
Mix the ingredients minus chocolate chips and nuts together in a food processor until pureed.
After mixing stir in chocolate chips and nuts, or leave plain.
Pour into a greased (use butter or coconut oil) 8x8 cake pan.
Sprinkle the top with extra chocolate chunks
Bake at 350 F for approximately 30 minutes.
Let cool completely before cutting. If they are a little too gooey for you, put them in the fridge and they will become a firm fudgy texture.
Let me know how they turn out.
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