This is one of our new favorite recipes! It took a few attempts to perfect but by now I’ve had plenty of practice making them. My husband requests these weekly…no, really, he’s getting quite spoiled.

The brownies are not only gluten-free, but also grain free. They are made with real, simple ingredients, and the secret ingredient is in the name: Black Beans! What’s better than eating brownies to increase the nutrients from beans and get extra fiber in your diet?

Before you put on your skeptical glasses or turn your nose up at black beans, I urge you to give them a taste for yourself! Pureed black beans give these brownies a chewy and moist texture and take place of the grain as a starch; no one will know these aren’t your typical fudgey brownies!

I like to purchase dry black beans and soak and cook them myself, but if you are pressed for time, organic canned beans that have been drained and rinsed will also work well!

P.S. If you’re serving these to people who do not typically eat a lot of fiber or beans, you may want to give them a friendly warning as to not over-consume…they may not appreciate the intestinal side-effects!!

Mint Chocolate Black Bean Brownies

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Servings 1 9x13 pan

Ingredients

2 cans black beans or about 3.5 cups cooked beans
3/4 cup coconut oil plus 2 tbsp
2 eggs
1 cup honey
1 cup cocoa powder unsweetened (can add 1/4 cup more for darker chocolate)
1/8 tsp Himalayan or sea salt
2 tsp peppermint or mint extract natural
1 tsp vanilla extract
1 tsp baking powder aluminum free

Instructions

Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish with coconut oil.
Using a large Food-Processor, puree the black beans and coconut oil. Add in eggs and puree to a smooth paste.
Add the remaining ingredients: honey, cocoa powder, salt, extracts, and leavening and process to combine.
Pour batter into prepared baking dish and bake for 40-45 minutes. Check center to make sure it is set (will be slightly ‘fudgy' which is okay); the top should have large cracks throughout).
Let cool for 30 minutes before serving. Store leftovers in refrigerator for a longer shelf life.

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