Okay you guys, I officially had a moment of weakness. I’m talking one of those “bored” eating moments. This past week I’ve been craving all the sweets in my free time. Give me all the chocolate. I am on day eight of isolation. The hubby has been on a fishing trip with the boys. Meaning, it’s just me and my sweet pooch. While she’s a fantastic listener, she’s not a gal of many words.
If you were a fly on the wall, you’d probably call me crazy.
In the midst of all my crazy, I’ve been on a savage hunt for some sweet treats. Though I’m no stranger to indulging occasionally, the dietitian in me was trying to fight off of the chocolate monster. She half won. But only half. It’s been awhile since I made some black bean brownies. Probably because my first attempt was only average. One of those “it’s okay but I could live without it” kind of brownies.
Well, kiss those average healthy brownies goodbye. Say hello to some fudgy black bean brownies. No lie, when I use the word fudgy. I find that black bean brownies provide a smoother, creamier texture than the traditional. I’m talking melt-in-your-mouth chocolate goodness.
I told you about the less than impressive version I had in the past. These do not compare. They are not even on the same planet. My fudgy black bean brownies are out of this world delicious. Did I mention, super easy to make! It’s as easy as dumping all the ingredients (minus the chocolate chips) into a food processor. In order to get a super creamy delicious brownie, allow the food processor to run for a while. You’ll want all the lumps and bumps to be broken down. This will give you the best fudgy texture. In need of a food processor? I like this one and this one.
When you’ve got a nice smooth texture, add in about half of the chocolate chips, stirring to combine. Then, transfer to a greased baking dish, top with the remaining chocolate chips, and get that baby baking. If you want to use more chocolate chips, I won’t judge! Bake for 16-19 minutes. A little less for a more fudgy texture, more for a slightly firmer texture. I have to admit, my favorite brownies were from the center. They were a little more gooey and fudge-like. Lastly, remove from the oven and allow to cool for 10 minutes before cutting.
Voilà, you’ve got your magic, fudgy black bean brownies! I made these earlier this week, there is not a trace of them left. So crazy good. Talk about a sweet treat you can feel good about! I always get excited about fiber-packed goodies! Just one more reason to love legumes!
Well, need some goodies in your life? Get yourself some Fudgy Black Bean Brownies! Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all bake up. Fudge-filled finger photos welcome. Happy eating, xo!
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brownies
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- 15 ounces black beans, rinsed and drained
- 1/3 cup cocoa powder
- 1/2 cup rolled oats
- 1/3 cup maple syrup
- 1/8 cup stevia or sweetener of choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 flax egg or regular egg
- 1/4 cup coconut oil
- 2/3 cup semi sweet chocolate chips
Ingredients
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- Preheat oven to 350 degrees. Combine all ingredients in a food processor except for chocolate chips. Allow to blend until mixture is smooth.
- When all ingredients are blended and lumps and bumps are gone, stir in 1/3 cup of chocolate chips, reserving the rest for later.
- Grease an 8x8 inch baking dish with cooking spray. Transfer batter into the baking dish. Take the remaining chocolate chips and sprinkle over the top and place in the oven. Allow to bake for 17-19 minutes.
- Remove from oven and allow to cool for 10 minutes before cutting. For a firmer brownie, place in fridge.
