Brownies…healthified.

These are delicious and NO ONE knows they have black beans unless I tell them. Obviously the more chocolate, the more concealed they are, but this recipe calls for PLENTY. I love these for a few reasons:

1. I can eat these to satisfy my sweet tooth, but not become addicted and want to eat half the pan 🤪

2. The legume + grain = A COMPLETE protein = fuller longer with more sustained energy

3. I can seriously eat these with any meal/ snack and not feel guilty about it 😆

4. A treat with vitamins and minerals always = a WIN

HERE IT IS. Makes 9-12 brownies.

Ingredients

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

2 tbsp cocoa powder (10g)

1/2 cup quick oats (40g) (See nutrition link below for substitutions)

1/4 tsp salt

1/3 cup pure maple syrup, honey, or agave (75g)

pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)

optional: more chips, for presentation

Instructions

1. Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)

2. Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.

3. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!

4. (OPTIONAL) I actually prefer these brownies cold vs. right out of the oven. The flavors really blend beautifully when chilled through in the fridge for 30 min after baking.

5. ENJOY!