Imagine sinking your teeth into a decadent, rich brownie that not only satisfies your chocolate cravings but also nourishes your body with protein and wholesome ingredients. This isn't just another dessert - it's a revolutionary healthy brownie recipe that proves you can have your cake (or brownie) and eat it too! Packed with black beans, almond butter, and pure chocolatey goodness, these brownies are about to become your new obsession.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup black beans, drained and rinsed
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Drain and rinse the black beans thoroughly under cold water, then pat them dry with a clean kitchen towel to remove excess moisture.
- In a food processor, combine the black beans, almond butter, honey (or maple syrup), cocoa powder, baking powder, salt, and vanilla extract. Blend until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Process the mixture for an additional 1-2 minutes to ensure all ingredients are fully incorporated and the beans are completely broken down, creating a uniform batter.
- If using, fold in the chocolate chips by hand, gently stirring them into the batter to distribute evenly.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 18-20 minutes, or until the edges are slightly firm and the center is set but still slightly soft.
- Remove from the oven and let cool completely in the pan for at least 15-20 minutes. The brownies will continue to set as they cool.
- Using the parchment paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 8 equal squares.
- Store in an airtight container in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 10 minutes before serving.
Tips
- Ensure your black beans are thoroughly drained and patted dry to prevent excess moisture in the batter.
- Use a high-powered food processor to achieve a ultra-smooth, creamy consistency.
- Don't overmix the batter after adding chocolate chips - fold them in gently to maintain the brownie's texture.
- Let the brownies cool completely before cutting to help them set properly.
- For an extra protein boost, consider adding a scoop of your favorite protein powder to the batter.
- If you prefer a less sweet version, adjust the honey or maple syrup to taste.
- Store in the refrigerator to maintain freshness and enjoy a cool, fudgy treat.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 18g
Protein: 7g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
