Fudgy Black Bean Brownies, looking all cute for Valentines Day. Despite what you may be thinking, these actually are really good, moist, and fudgy in addition to being free of most allergens. Don’t look at them as a replacement for a good old regular brownie, but instead as a healthy and tasty treat.
You will need eggs, unsweetened applesauce, baking powder, olive oil spray, coconut oil, black beans, vanilla, chopped walnuts, agave nectar (or honey), and cocoa powder.
First, preheat your oven to 350° F and spray the bottom and sides of an 8″x8″ glass pan with olive oil spray.
Then, dump the can of beans into a strainer and run under cold water until thoroughly rinsed and add to the blender. Make sure the canned beans you use only contain beans and water (salt if you can’t find them without).
Next, crack one egg white and two whole eggs into a separate bowl to make sure there are no shell pieces. I like to do the white first in case the yolk slips out, then I have a few more tries. Add the eggs to the blender.
Measure the coconut oil into a small microwaveable dish and microwave on high for about 20 seconds.
Stir the coconut oil to melt the remaining solids.
Once it is clear and completely melted, add it to the blender.
Pack the cocoa powder into your measuring cup with the back of a spoon and heap it a little. We want these things to be chocolatey.
Add the remaining ingredients (baking powder, vanilla, applesauce, and agave nectar) to the blender. Make sure your vanilla contains no corn syrup and the unsweetened applesauce ingredient list should just include apples and erythorbic or citric acid.
Blend on low until smooth, then stir in the walnuts.
Pour the batter into your prepared pan and bake for approximately 40 minutes or…
until firm and dry in the middle. Allow to cool, then cut into single-servings.
Keep the brownies tightly covered in the fridge.
Fudgy Black Bean “Brownies”
from the kitchen of: myallergenfreelifestylemanual.com
C, CD, D, G, P, R, S, SF, WF, W
15 oz can black beans, rinsed
1 egg white
2 Tablespoons + 2 teaspoons coconut oil, melted
1/3 cup cocoa, packed
1-1/2 teaspoon homemade baking powder or 1 teaspoon storebought
1 tsp vanilla
¼ cup unsweentened applesauce
½ cup agave nectar (or honey)
½ cup chopped walnuts
- Preheat oven to 350°F.
- Spray the sides and bottom of an 8″x8″ glass pan with olive oil.
- Dump the can of black beans into a strainer and rinse with water, draining well when finished. Then pour the beans into your blender.
- Crack eggs into a separate dish (2 eggs and 1 egg white), then add to blender.
- Measure coconut oil into a small, microwaveable bowl and microwave on high for about 20 seconds. Stir until completely melted and add to blender.
- Measure cocoa by packing into measuring cup with the back of a spoon, then add to blender.
- Measure and add baking powder, vanilla, applesauce, and agave nectar to blender.
- Blend on low until smooth.
- Remove blender lid and stir in walnuts.
- Pour brownie batter into your prepared glass pan and smooth with the back of a spoon.
- Bake for 40 minutes or until firm and dry in the middle.
- Allow to cool and cut into single servings.
- Store the brownies in the fridge, tightly covered.
Yields 9 brownies.