Black Bean Brownies

It’s Friday which means it’s time to completely sabotage everything you’ve worked hard for all week! No more clean eating! Screw the gym! It’s time to let loose!

Just kidding. Put the Nutella away.

But if you’re anything like me, the weekend is a time when cravings are at an all-time high – especially for chocolate and sweets. And let’s not even get into the unbearable cravings during that time of the month. Sorry, guys.

When I volunteered to bring a gluten-free dessert to a dinner party last weekend,
I scoured the only reliable source I could think of for delicious, tasty treats: Pinterest. This recipe for Black Bean Brownies was inspired by one I found from skinnytaste.com. I was definitely skeptical of the ingredients, but the final product did not disappoint. None of the guests at the party had any clue the main ingredient in these brownies was black beans. I opted to make a few swaps of my own to make these fit my macros a little better.

I hope you will give these a try before you find yourself elbow deep in a jar of Nutella.

Black Bean Brownies

Makes: 12 brownies
Nutrition for 1 brownie: 145 Calories – 23g carbs, 5g protein, 6g fat

Ingredients:

1 (14 oz) can black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
6 Tbsp Truvia Baking Blend
1/2 teaspoon coconut oil
1 tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of instant coffee
3/4 cup semisweet chocolate chips

 Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with non-stick spray and line with parchment paper.

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Blend the black beans, eggs, cocoa powder, sweetener, coconut oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 of the chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies about 30 to 32 minutes, or until a toothpick comes out clean. Cool completely  before slicing.

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Be sure to check out Skinnytaste when you have time! There are so many amazing recipes on that page that inspire me on a daily basis!

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