This is THE Black Bean Brownie that blew my mind in this video.
It’s the Black Bean Brownie one that got me through my workout that evening, because I knew it was waiting for me at the end. Especially after chasing the kids around all day…which is a workout in itself! If only I had the energy of a 1 year old.
It’s the Brownie that really isn’t a “brownie” if we’re getting down to semantics and specifics.
Brownie (defined): a dessert that consists of melted chocolate bars, cocoa powder, sugar, eggs, salt, baking soda, baking powder, and butter or margarine.
So part of what makes this brownie so mind-blowing is the fact that it DOES NOT have eggs, a crap ton of sugar, and chocolate. Instead the main ingredient is a healthy one – black beans. Next up is whole oats, followed by nutrient-packed coconut oil. THEN the sweetener follows as the third or fourth ingredient…not the first.
It also contains ZERO nuts as many gluten-free recipes do. So that makes it a perfect nut-free healthy snack for lunch boxes everywhere as Back to School season starts.
Being intolerant to egg whites, I was particularly excited. [there are few egg-free baked goods I can enjoy…for now]
Being a mom, I was doubly excited being able to give these health-ified brownies to my girls.
Being a Nutritionist who works with picky eaters, I was thrilled to have a chocolate snack most little ones will enjoy and know they are getting a protein punch.
If this face doesn’t convince you of just how happy I was, I don’t know what will! 😉
So without further adieu, let me introduce you to the my new love and soon to be yours, the Black Bean Brownie.
Black Bean Brownie (gluten-free, dairy-free, egg-free)
Black Bean Brownies
Protein-packed brownies that kids love - made with black beans.
- 1 1/2 cups black beans (one 15 oz can drained and rinsed)
- 1/2 cup whole oats
- 1/4 cup coconut oil
- 1/4 cup maple syrup or honey (up to 1/3 cup)
- 2 tbsp raw cocoa powder
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (we used dairy-free chips)
Preheat oven to 350 degrees and grease 8x8 baking pan.
Pulse oats in food processor until it creates a finer flour.
Add all ingredients (except chocolate chips) and process until well mixed.
Mix in chocolate chips.
Spread mixture into a greased pan and bake for 20 minutes (time varies from 15 to 25 minutes, depending on your preference for gooey vs. fully baked).
Toss in the fridge for 15 minutes to firm up if needed.
These “brownies” are dense and silky smooth, unlike your traditional brownie. So it does not rise nearly as much as a cake. Just wanted to set expectations.
Recipe inspired by Chocolate Covered Katie
Can the coconut oil be substuited for vegetable oil?
Hi Diane! Flavour wise that would be fine, however because the coconut oil is in a solid state when refrigerated it helps to help the brownies formed. So they may be a little softer with a vegetable oil. If you try it, please let me know how they turn out!
What’s the best way to store these brownies??
I store them in the fridge so they hold together well.
These are my favourite brownies! They taste great and have protein!