Fudgy Black Bean Brownies
Ingredients
Dry Ingredients
-
¾
cup
Swerve or sweetener of choice
-
¾
cup
cocoa powder
-
¼
cup
quinoa flour
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
instant coffee
-
¼
teaspoon
salt
Wet Ingredients
-
3
tablespoons
ground flaxseeds
-
⅓
cup
unsweetened almond milk
-
½
cup
fresh blueberry puree plus 1 tablespoon
-
15.5
ounces
black beans, drained and rinsed
-
1
tablespoon
melted coconut oil
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9" brownie pan with parchment paper.
- Mix the ground flaxseeds and almond milk in a small bowl and set aside to thicken.
- In a medium bowl, whisk together the dry ingredients and set aside.
- Puree the blueberries in a blender, then measure out ½ cup plus 1 tablespoon to add back into the blender with the black beans, oil, vanilla, and thickened flaxseed mixture.
- Blend until smooth and then pour into a large bowl.
- Gradually add the dry ingredients to the wet mixture in thirds, whisking until combined.
- Spread the batter into the prepared brownie pan and bake for 45 minutes.
- Check if the brownies are done by tapping the surface; if it springs back, they are ready.
- Allow to cool in the pan for 30-40 minutes, then transfer to a rack to cool completely before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
89
Total fat
2g
Total carbohydrates
26g
Total protein
5g
Sodium
106mg
Cholesterol
0mg
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