Flourless Brownies (made with black beans)
"Fudgy black bean brownies made with wholesome ingredients. A hearty post-workout snack or healthy dessert."Serves 9 | Prep Time 15 minutes | Cook Time 25 minutes
Why I Love This Recipe
Brownies. Just the thought of brownies makes my mouth water. If only they were as good for your body as they tasted. Dream no more my friends. These flourless black bean brownies kick the traditional flour, eggs and refined sugar to the curb and replace them with the magical wonder that is beans. Yes, beans. Stay with me…
Beans! Cheap, delicious and crazy nutritious beans are the shining ingredient in this recipe. Although you’d never know it when you taste them. They lay down the perfect foundation for a chocolatey, moist masterpiece.
The beans themselves replace the traditional flour and bring a surprising level of moisture to the recipe. But that’s not all. The liquid that you usually discard when you drain a can of beans is used to bring airiness to the brownies, replacing traditional eggs. It’s call Aquafaba and it’s another reason to LOVE the versatility of beans.
Interested in learning more about the nutritional benefits of this recipe? See the full recipe here - http://www.thebootybaker.com/flourless-black-bean-brownies-gluten-free/
Ingredients You'll Need
1 14-ounce can of black beans
¾ cup Aquafaba (liquid from the beans)
½ cup Maple syrup
2 tablespoons nut milk
2 ½ teaspoons Baking powder
½ cup Raw Cacao powder
10 drops Stevia
½ cup semi-sweet or dark Chocolate chips
Preheat the oven to 350 degrees F and line a 9" x 9" pan with parchment paper (or lightly oil it).
Drain off the liquid from the black beans (¾ cup). This is called aquafaba.
In a food processor, whip the aqua fava for 2 minutes until it becomes frothy.
Add the remaining ingredients except for the chocolate chips and blend until smooth, scraping down the sides occasionally. Approximately 5 minutes or until the batter is smooth with no graininess.
Add in the chocolate chips.
Pour the brownie batter into the prepared baking pan. Bake at 350 for 24 to 26 minutes or until brownies test clean.
Allow brownies to cool at least 20 minutes before cutting and serving.
Store in the fridge for a week.