Oh hey there,
How has your week been so far?
Let me tell you about mine. It’s been snowy, and also rainy, and then slushy. I think this is brownie weather.
I know, I know, all weather is brownie weather, but in the first week of March, when you can just see the finish-line of winter and without warning you get dumped on with a mix of snow and freezing rain, brownies are seriously a necessity.
If you like a light, cakey brownie, this is not the brownie for you. If, however you are a super fudgy chocolatey brownie lover who also happens to adore coffee then keep on reading, my friend!
Oh, yea and they’re healthy. Did I mention they are healthy??
Are you really surprised?
I think you know me by now 😉
And because you know me so well then you know this is where I ask you to trust me…
I’m putting beans in your brownies!
Yay! Healthy black bean brownies that are vegan and gluten-free to boot. And delicious.
If you made my Chocolate Chip Cookie Skillet Cake then you know how delicious beans in your baked good can be. If you haven’t tried it yet then these brownies will surely make you a believer.
High-fiber, gluten-free, and vegan. And don’t forget the chocolate.
It counts as a super food.
Plus, don’t brownies taste even better when they are guilt-free?
Adapted from Minimalist Baker
Healthy Mocha Black Bean Brownies
Makes 12 servings
1 15 oz. can black beans, rinsed
4 tbsp water
1 tbsp coffee
2 tbsp ground flax
3 T melted coconut oil
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 cup maple syrup
1/4 cup coconut sugar
1 1/2 tsp baking powder
1/4 cup chocolate chips
Preheat the oven to 350 degrees. Grease an 8 x 8 glass baking dish with coconut oil. Soak the rinsed beans in water while prepping other ingredients.
In a small bowl stir together water, coffee and flax and let sit for 5 minutes.
Drain beans and add all ingredients except chocolate chips in a high-powered blender or food processor and puree until smooth.
Pour batter into the baking dish and top with chocolate chips. If desired use a spoon to swirl the chocolate chips down into the batter. Bake for 24-26 minutes. Cool for at least 10 minutes. Store in an airtight container for a few days or in the fridge for longer.
Almost makes you wish for more slushy days.
Have you ever tried black bean brownies? Anything special you like to do on rainy days? I park myself on my couch with a cup of tea and a fuzzy blanket. Mmm, so cozy!
With so much love,