Alright you guys. Get ready to be absolutely shocked at the fudgy, moist, delicious goodness of this recipe. I was scrolling through Instagram the other day and stumbled upon this recipe (I wish I could take credit for it!!). The black bean aspect of it made me super curious, and I knew I had to try it out. I love the addition of unconventional ingredients that add nutrition and a healthy aspect to a well known recipe. And brownies are something I RARELY get to eat because more often than not, there is some sneaky ingredient used that I cannot eat (sensitive digestive system over here–cue eye roll). I am also such a sucker for anything chocolate so this was not a hard sell for me to make.
This week, I decided that I was going to give up sugar until my birthday (May 1). I don’t typically eat a TON of sugar, but it is definitely something that my body has started to crave, especially after dinner. Almost every single night I found myself grabbing for a piece of chocolate, eating my favorite date/peanut-butter/chocolate chip combo, or grabbing a coconut fat ball. I am slightly embarrassed to admit this, but last week I went to fro-yo FOUR times. In one week. Four times! I officially had hit an all time low. However, that stopped this week. I went sugar free for 4 days, and then these brownies happened. I would count it a success, though. I didn’t get fro-yo at all this week, and curbed those after dinner cravings! It’s crazy what sugar does to our bodies! But making these was a good practice in self control.
Surprisingly, I had every single ingredient on hand so it turned out to be incredibly easy! The only substitutions I made were coconut sugar for raw sugar, and cashews instead of walnuts. And recipes where you get to just throw everything into a blender are my favorite.
The real test was feeding them to these lil kiddos! If they meet the approval of kids, who would NEVER willingly eat black bean brownies if given the choice between that and regular, butter & flour brownies! But these girls LOVED them! They said they tasted “sooooo good! Just like real brownies!” I would count that a success.
- 1 can black beans
- ½ avocado
- 1 cup coconut sugar
- 3 Tbs raw cocoa powder
- ½ cup cashews, divided
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 Tbs coconut oil
- Pinch of sea salt
- 2 bars dark chocolate
- Preheat oven to 350F. Grease a muffin tray with coconut or olive oil.
- Drain and rinse black beans and add to blender or food processor. Add your avocado, sugar, cocoa powder, ¼ cup cashews, baking powder, vanilla, coconut oil, and salt to the blender.
- Melt 1 and ½ chocolate bars (save the rest for adding on top) in the microwave, slowly so as not to burn it. Transfer to blender.
- Blend everything until reaching a smooth consistency.
- Evenly fill the muffin tray with the batter.
- Add the rest of your chocolate bar to the tops, along with the rest of your cashews, finely chopped.
- Bake for about 25 minutes.
- Tip: let them cool completely before removing them from the tin!
- Pop them out and enjoy immediately!