Black Bean Brownies

Now that we’re a couple of weeks into the New Year, it may be getting harder to stick to your new year’s resolutions.  Ones that people typically have a tough time sticking with involve eating healthier to lose weight.  Going from eating all that delicious holiday food to munching on carrots and celery can be a tough transition. 

Getting plenty of healthy foods like fruits, vegetables, whole grains, and lean protein is an important step to helping you reach your ideal weight though.  However, a craving for dessert might hit you every once in a while.  Instead of reaching for that carton of ice cream in the freezer, try something healthier like an apple with peanut butter or these delicious black bean brownies!  The brownies are packed with protein and fiber thanks to the beans and are made in small muffin tins so you don’t have to worry about portion size.  The rich cocoa masks the black bean flavor so no one will even know the difference between these tasty black bean brownies and regular brownies besides you!

To get started, first preheat the oven to 350 degrees F and grease a normal size muffin tin. 
Place all ingredients except toppings into a blender or food processor and blend for three minutes.  Scrape down the sides as needed. 

Evenly distribute the batter into the muffin tin. 

Sprinkle with toppings if desired. 

Bake in the oven for 20-25 minutes, depending on desired consistency.  Allow the brownies to cool for 30 minutes before taking them out of the pan. 


Black Bean Brownies
Servings: 12
1 15 oz. can black beans, well rinsed and drained
2 large eggs
3 tablespoons vegetable oil
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
Heaping ½ cup sugar
1 ½ teaspoon baking powder
Optional toppings: crushed walnuts, pecans, or semisweet chocolate chips

Preheat oven to 350 degrees F.
Lightly grease a 12-slot standard size muffin pan.
In a food processor or blender add all ingredients except toppings.  Puree for about 3 minutes, scraping down sides as needed.  The batter should be smooth but will still have small lumps.
Distribute the batter into the muffin pan evenly and smooth the tops with a spoon or spatula.
Optional: add toppings on top of brownies before placing in oven.
Bake for 20-25 minutes.  (About 20 minutes for fudgy brownies.  About 25 minutes for cakey brownies.)
Remove from oven and allow to cool before removing from pan.  

Adapted from The Minimalist Baker

Nutrition Facts per Brownie
Calories: 123 kcal
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 195 mg
Total carbohydrates: 21 g
Fiber: 4 g
Sugars: 11 g
Protein: 4 g

Total Cost of Recipe: $2.88

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