You Won’t Believe What These Brownies Are Made Of
Editor’s note: This post comes to us courtesy of Los Angeles-based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly.
Many grain-free baking recipes are loaded with omega-6 fatty acids and calorie-laden nut flours, not to mention they can be pretty dense. Black beans blend right in, delivering a dose of protein and fiber while keeping your brownies moist, even when refrigerated or frozen. At Be Well, we suggesting making a batch and freezing half of it; everyone needs healthy backup chocolate.
Preheat the oven to 375 degrees Fahrenheit. Line a 9-by-9-inch brownie pan with parchment paper and lightly spray paper with olive oil. Puree black beans in a food processor fitted with a steel blade until smooth. Add olive oil, peanut butter, eggs, and vanilla, and pulse a few times. Then, add the brown sugar, cocoa, and brown rice flour, and mix well. Fold in the cinnamon and baking powder, and blend just until mixed. Gently stir in remaining cup of chocolate chips. Pour into tprepared pan and top with hazelnuts or walnuts, if you’re feeling nutty. Bake for about 25 minutes. Serve warm.
Pick up a brownie pan below.
1 1/2 cups black beans (or one can, drained; low salt is best, but regular black beans will do)
3 tablespoons coconut oil
3 tablespoons almond butter
2 teaspoons vanilla extract
½ cup brown sugar
¼ cup cocoa powder
6 tablespoons of coconut flour
1 teaspoon baking powder
2/3 cup dark chocolate chips
2/3 cup chopped hazelnuts or walnuts as topping (optional)