Black bean brownies

I’ve been on a baking spree the past few days. It all started because I had extra canned goods from the week of Irma. I stocked up my pantry in case she struck Charlotte, NC. 

The canned goods were on the counter and  my boyfriend says “Hey what are you planning to do with this sweet potatoe purée?” Me ‘I’m not sure yet, I had them just in case Irma knocked out the electricity.”

He says ‘You can make a cake with that.’ 

A sweet potato cake? Yum!!

I got so excited that I went into the kitchen to scramble the ingredients. Check it out here: Flourless sweet potato cake

Now I’m inspired to create other healthy treats with my other canned goods that were leftover. 

Black beans! 

I researched how to make black bean brownies.  It’s very simple and so delicious! I think they taste better than my last batch of ‘conventional’ brownies because this time I actually made it with real superfoods & ingredients. 

Check it out. Look at the pics and then scroll further for the recipe. 

Black Bean Brownies:

Total bake time: 15-18 minutes 

1 1/2 cups of black beans. (Be sure and drain the liquid and rinse the beans well)

2 tbsp cacao (or cocoa)

1/2 cup of oats

1/4 tsp salt (I used Himalayan pink salt) 

1/3 cup honey (maple syrup or agave)

Pinch of stevia or sugar

1/4 cup coconut oil 

 1 tbsp of cashew butter (I used this because I didn’t have 2 tsp of vanilla extract.)

1 tbsp of coconut milk yogurt. (I used this because I didn’t have 1/2 tsp of baking powder. 

•I added 2 eggs to create more density. Plus I like eggs. They are good for me. 

•I also added some goji berries, sliced almonds and blueberries. 

Preheat oven to 350 degrees. 

Put all ingredients into a blender. 

Once it’s like a mix, put it in a baking pan. 

Cook 15-18 minutes 

Let it sit 10 minutes before eating. 

Let it cool overnight in the refrigerator. It’s always good after sitting that long. 


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