This is a treat I’ve been wanting to bake for the longest time. With last-minute dinner plan changes last week, I found myself with an extra can of low sodium black beans, so I figured I’d give it a go! I am so happy with the results; they are coconutty, chocolatey, super moist and don’t taste the slightest bit like beans! It really is astonishing how perfect they are as a brownie, not at all a pretty-good-healthy-substitute. I really hope you try to make these for yourself, or for any gluten-free/dairy-free guests you may have!
I wanted to keep these brownies as healthy and low calorie (only 68 cals per brownie) as possible, so they really aren’t very sweet, but if you’re craving more sugar, then mix some chocolate chips into the batter or sprinkle a handful over the top.
- 1 – 540mL (19 fl oz) can low sodium black beans, drained and rinsed
- 1/2 cup unsweetened coconut
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 3/4 tsp stevia
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- Blend all ingredients well in a food processor or high-powered blender (LOVE my Vitamix!).
- Pour batter into an 8″x8″ brownie pan sprayed with oil.
- Bake at 35o degrees Fahrenheit for 30 minutes or until a toothpick inserted into the centre comes out clean.
- Let cool for 10 minutes before cutting and serving. Enjoy!
Makes 16 brownies.
Per brownie: 68 calories – 11 g carbs – 2 g fibre – 2 g fat – 3 g protein