Black Bean Brownies-Diabetic Recipe
The BEST Black Bean Brownies Recipe ever ! I make these embarrassingly often because they are the perfect healthy dessert that's ready in 15 minutes and are delicious straight from the oven. Total Time:15m Yield: 9-12
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup, honey, or agave (75g) To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia. • pinch uncut stevia
1/4 cup coconut or vegetable oil (40g)
2 tsp pure vanilla extract • 1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation
Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.
Stir in the chips,
then pour into a greased 8×8 pan.
Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.
Per Black Bean Brownie: • Calories: 115 • Fat: 5.5g • Carbs: 15g • Fiber: 3g • Protein: 2.5g