We all need a treat every once in while, so why not have something that’s good for you as well?!  High in fiber, low in fat, low in calories with a bit of protein as well :0)

These black bean brownies can be quite satisfying and they’re great for those that need gluten free, lactose free and they’re vegetarian.

The entire recipe uses 1/2 cup of sugar, but I wanted to try alternative sources of sweetness.  The first thing I reached for is bananas.  The brownies were still quite moist inside, a touch drier on the outside, but I have to admit they weren’t the biggest hit.  My family immediately went for a copious amount of ice cream which kind of defeated the purpose of no sugar.  I had mine with some sliced strawberries which wasn’t too bad.

Honestly, they really do work well and taste quite satisfying with the 1/2 cup sugar.  With the main ingredient being beans, the fiber and protein content make this a snack that is quite filling.

I hope you give them a try and let me know what you think! Bon Appetit

Black bean brownies
Makes 12 brownies
1 cup black beans, drained and rinsed until water runs clear
1 egg
2 tsp. vegetable oil
1/3 cup good quality cocoa powder
1 tsp. pure vanilla extract
1/8 tsp. salt
½ cup sugar*
1 tsp. baking powder
1-2 tbsp. water, as needed
1-2 tbsp. coconut oil, softened
For an extra chocolatey brownie add ¼ cup semi-sweet chocolate chips, optional
Add walnuts, peanuts or pecans if desired (I prefer walnuts, a little over 1/4 cup, chopped)

  • Preheat oven to 350°f. and grease a 12 count muffin tin with coconut oil and set aside
  • Combine all the ingredients in a food processor and blend until smooth, add water 1 tablespoon at a time to make a batter that is smooth, but not runny
  • If adding chocolate chips, stir them in now
  • Fill each muffin tin 1/2 full, top with nuts if desired than top with a little more batter filling each so that each one is about 2/3 full
  • Bake for 20-25 minutes or until the outer rim of the brownies start to crack and dry out

*If you would like to eliminate the sugar completely, this recipe can be made using two large ripe bananas. I’ve made this recipe before without the sugar and have to admit they weren’t the biggest hit…o.k. we REALLY DID NOT like them, but if you cover them in ice cream…they’re great! However, that kind of defeats the purpose of no sugar. So, unless you make your own ice cream without any sugar…well you get the idea

If you can stand a bit of sugar I’d go with the sugar added version. When you break it down each little brownie really contains only 2 tsp. of sugar each (1/2 cup sugar contains a total of 24 teaspoons.)