Black Bean Brownies

I was really excited when this recipe crossed my path because it is 
everything my diet requires and more: low in fat and calories, healthy,
vegan etc. Brownies are delicious but you would not expect to eat
brownies with black beans in them would you? These are also great
because they don’t have a flour base but instead oats which are full
of protein and give you tons of energy. Learn to indulge without giving
up everything your New Years resolution involves. 
These chocolate chips are my favorite ones by Enjoy Life. They are 
gluten-free and vegan and I prefer them much more to carob because
for once “chocolate” tastes like real chocolate. The only downside is 
that the first ingredient  is sugar, but a couple tablespoons every now 
and then will not kill you. If you prefer carob, feel free to add some in
to this recipe instead. I happen to like the crunch of chocolate chips in
Black Bean Brownies 
Allergens: Gluten-free, vegan, refined-sugar free, low-fat, low-carb, oil free, flour free, Dairy free, Nut free 
1 15 oz. can of black beans (dried and rinsed)
1-1.5 ripe banana (I used 2 but it came out tasting a lot like bananas: if you like bananas A LOT do 2, otherwise stay with 1-1.5)
1/3 cup sweetener (I used brown rice syrup, agave and maple syrup would also work)
1/4 cup unsweetened cocoa
1 tbsp. cinnamon
1 tsp. vanilla extract
1/2 cup instant oats (I used gluten-free oats)
Optional: chocolate chips 
Mix all ingredients besides oats in blender or food processor and blend. Then stir in oats. Pour into a 9 inch square pan and bake at 350 for 30 minutes. 
Drain these black beans first and rinse. Be careful because all the water from
them will get everywhere.
Blend everything besides the oats in the blender. Cut the banana into
small pieces so it is easier to blend. If everything gets a little stuck in
the blender do not add any extra liquid, just give the blender a little
extra help. Put the chocolate chips in at the end with the oats and stir.
P.S. I am now! 
Xo, Ms.Fashionista

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