Black Bean Brownies

Yes, you read correctly, black bean brownies. Here is a gluten-free, flour-less, low fat brownie that won’t spike your blood sugar. Corey says he can taste the black beans (in a good way) but most of my testers couldn’t guess the secret ingredient. In fact, I just attended a picnic and these brownies were the first to go–kids were drooling. The initial recipe comes from the blog Skinnytaste. I stayed fairly true to their recipe but added in some coconut yogurt to make the texture a bit more moist. It is nice to have brownies you can feel really good about eating, right?

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Black Bean Brownies

  • 1 14 oz can of low-sodium black beans, rinsed and drained (a little less than 2 cups)
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup brown sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened soy milk (or dairy, skim, almond)
  • 1/2 cup coconut yogurt (or regular yogurt)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, or a chocolate bar chopped into small pieces

1.Turn oven to 175 C or 375 F. Grease a 9″x 5″ (or 9″ x 9″) baking pan.

2. Place rinsed beans, eggs, cocoa powder, sugar, oil, soy milk, yogurt, balsamic vinegar, baking powder, baking soda and ground coffee into a bowl. Blend until smooth.

3. Fold in 3/4 cup chocolate chips (or chopped chocolate bar).

4. Pour mixture into greased pan and sprinkle remaining chocolate chips on top.

5. Bake 25-30 minutes or until just cooked through.

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