These filling baked goodies are a stupendous substitute for any sugary morning pastry or sweet afternoon treat! Still with mouth-watering chocolate sensations, these brownies won’t overloaded your body with sugary crappy-crap. The can of beans in this recipe helps to sustain energy and keep you moving forward, instead of giving you a short-lasting sugar rush, then a big-time sugar crash. Enjoy!
INGREDIENTS:
- 1 can black beans, drained + rinsed
- ¼ cup coconut oil, melted
- 2 eggs — or flax eggs, or use an egg replacer
- 1 tsp vanilla extract
- 2 TB pure maple syrup
- ½ cup cane sugar — or coconut sugar
- ¼ cup cocoa powder
- 2 tsp baking powder
- 1 pinch salt
~optional~
- Walnuts — doing lots of nuts was splendid… gave some crunch to these soft brownies!
- Chocolate chips, as much as feels good
DIRECTIONS:
- Preheat oven to 350 F.
- Place black beans in a food processor or heavy-duty blender, and pulse until smooth.
- Add wet ingredients — eggs (or egg substitute), coconut oil, syrup, and vanilla — to blender and pulse again to mix it all together.
- Add sugar, cocoa powder, baking powder, and salt, pulse until smooth.
- Mix in chocolate chips + nuts, if desired.
- Grease up an 8×8 or 9×9 pan with coconut oil.
- Bake for 20-40 mins; until edges are harder — I know this is a wide spectrum, so try 20ish, and keep checking back. I found that the coconut sugar option might need a longer oven time.
- Let cool for at least 20 mins before cutting and digging in!