Fudgy black bean brownies
From Shelby Moose, Crossing Rivers Health Registered Dietitian
- 1 – 15 oz can black beans, drained and rinsed
- 3 large eggs
- 3 tbsp oil (I use coconut oil)
- 3/4 cup sugar (you could substitute with coconut sugar or honey)
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract (optional: I don’t use)
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup mini semi-sweet chocolate chips, divided (I use dark chocolate chips sometimes)
- Preheat the oven to 350 degrees.
- Lightly oil or coat an 8x8 baking pan with nonstick cooking spray. Set aside.
- Place the black beans in the bowl of a food processor and process until smooth and creamy (I use my blender).
- Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder, and salt. Process until smooth.
- Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
- Pour the batter into the prepared pan, smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
- Bake 30-35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
- Cool in the pan before slicing into 2-inch squares.
Serves 16 servings, eat within a week or freeze.
If you are interested in making an appointment with Shelby, ask your primary care provider for a referral.