These No-Fuss Flourless Chocolate Peanut Butter Brownies Have a Healthy Surprise Ingredient

Black Bean Brownie

There are few that can resist the power of a brownie. If you are someone that can, major hats off to you.

The not-so-fun downside of brownies is that they can often derail you if you’re trying to stay on track, but luckily, this is 2017, and someone has found a way to have their brownie and eat it too. And the ingredient involved may shock you. Are you ready? The ingredient is… black beans.

Did I hear an “ew?” It’s okay, I (Kelsey) definitely audibly said that when I first found a recipe. We are in the south, after all, where people are not afraid to use a little butter and definitely afraid to use a little coconut oil. Yet, when mixed with the right ingredients, you may not even know that you are consuming a chocolatey, gooey, major serving of protein and fiber. Plus, if you’re steering clear of flour, this recipe has none!

The other thing about this recipe is that most of the ingredients I already had on hand. The ones I didn’t, I got from Wal-Mart. Easy peasy lemon squeezy.

If you’re up for the challenge, go ahead and try this recipe. Your family and friends may be oblivious to the difference.

 

 

To begin, drain and rinse a can of black beans (make sure they are no salt-added and contain no flavoring!) and then add to the food processor. You’ll then add baking powder, eggs, pumpkin puree, cocoa powder, agave, maple syrup, instant coffee, vanilla extract, cinnamon, and dark chocolate chips. The instant coffee gives it a bit of a kick, and the syrup, pumpkin, and cinnamon keep the sweetness alive and well. All of them hide very well that you are consuming frijoles.

 

 

I also added some milk chocolate chips to balance out the bitterness of the dark chocolate chips. And even though this is a healthy brownie recipe, a little extra chocolate never hurt anybody. Or, if you’re not a fan of dark chocolate in the least, you can totally add just a quarter cup of milk chocolate chips instead of dark chocolate chips.

Once all compiled in the food processor, blend it all together to where there are no pieces of black beans.

If you haven’t already, go ahead and grease your pan. I used Pam baking spray, but olive oil baking spray or coconut oil would work here. But before you add that batter, we’ve got to prepare the peanut butter, aka the most important part!

 

 

 

In a saucepan or small pot, add peanut butter, agave, syrup. I used trusty ole Skippy, and it worked just fine. Stir until ingredients are completely combined or melted.

So, here’s where the Pinterest fail may occur. Pour the brownie mix into the pan, make little dallops of the peanut butter mix on top, then using a butter knife, swirl the peanut butter around the batter, creating a marble design. The peanut butter needs to be melted for this to happen. If you attempt and fail, mix into the brownie mixture. The most important part is that the peanut butter makes it in or on top of the brownies.

 

Okay! Now pop the pan into a 350 degree oven and bake for 30-40 minutes, depending on your type of oven. In the meantime, go clean, get some work done, or paint your nails and do a face mask.

After your time has passed, confirm its completion by sticking a toothpick in the middle of the pan. If the batter shows, try five more minutes.

Voila! After standing for ten minutes, cut these bad-boys up and see if you can fool anyone into thinking they’re made from a flour brownie mix.

 

Ingredients
1 can of no salt-added black beans
3 eggs
1 tsp of baking powder
⅓ cup of pumpkin puree
½ cup cocoa powder
¼ cup of Agave
2 tsp of maple syrup
1 tbsp of instant coffee (or 2 for a larger coffee flavor)
2 tsp of vanilla extract
¼ tsp of cinnamon
½ cup of dark chocolate chips
¼ cup of milk chocolate chips (optional)

Peanut butter mixture:
⅓ cup of peanut butter
1 tbsp of agave
1 tsp of maple syrup
A dash of salt and cinnamon

Directions
1. Preheat your oven to 350 degrees
2. Grease an 11x9 pan
3. Drain your black beans and rinse. Add to the food processor along with eggs, baking powder, pumpkin, cocoa powder agave, maple syrup, instant coffee, vanilla, cinnamon, and dark and milk chocolate chips
4. Blend your brownie ingredients until it has a smooth texture
5. On the stove, melt peanut butter with agave, maple syrup, salt, and
cinnamon. Add to brownie mix. 6. Pour your brownie mix to the baking dish
7. Bake brownies for 30-40 minutes. Stick a toothpick in the middle of the dish to confirm if firm. 8. Remove from the oven and let them stand for 10 minutes before cutting
9. Serve immediately with vanilla greek yogurt or store in the refrigerator.

 

 

Recipe originally from DAMY Health with some personal amendments.

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