I was writing this recipe for my normal start of the week post when I found out that Saturday was National Brownie Day! Better late than never I guess. I’m not really on a health kick, but I am trying to have a better relationship with food lately. With that said, I’m trying to limit my intake of carbs and sugar. Let’s face it though, the more we say we won’t/can’t eat something, the more we want it. So I decided to try a different approach. I’ve been reading these recipes and articles that black beans make an amazing brownie.
After a few tweaks of this recipe, I was blown away that this black bean mixture was so close to an actual brownie! I made the mistake of telling people it was black bean before they tried it and received some sideway glances (ahem, my husband). But when I brought these into work, I asked folks if they wanted to try my new recipe brownie and everyone loved it. And they loved it even more when I told them it was carb free! A few of them even asked for the recipe 🙂
Black Bean Brownies with Hazelnuts
- 15 ounce (1 can) low sodium black beans, rinsed and drained
- 2 large eggs, room temperature
- 1 large avocado
- 2/3 cup unsweeted cocoa powder
- 1 cup coconut sugar (or light brown sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
- 1/3 cup hazelnuts, chopped
- 1/3 cup chocolate chips
- Toppings (optional)
- Flaked sea salt
- Freeze dried strawberries or raspberries
- Step 1 Preheat oven to 350 F and grease a 9×9 inch baking pan (I also like to line it with parchment paper).
- Step 2 Place all ingredients except hazelnuts and chocolate chips into a food processor. Process until all ingredients become a smooth batter texture. The batter should be a thick consistency.
- Step 3 Mix in the hazelnuts and chocolate chips.
- Step 4 Pour batter into the pan and bake for 30-35 minutes.
- Step 5 Cool completely before cutting the brownies.
- Step 6 Top with sea salt and pulverized freeze dried strawberries.
These brownies will hold in an airtight container for up to three days in the refrigerator. Coconut sugar can be substituted for granulated sugar or maple syrup. You can try different combinations of nuts and other items to add to the brownie mixture. Toffee chips, walnuts, almonds, anything at all that you love in brownies!