Black Bean Brownies

If you're trying to avoid flour and refined sugars, but still need a dessert every now and then - this is one that you won't feel bad about having.  My husband has been avoiding both of these for the last 8 months and he's managed to drop 35 pounds.  When I made the first batch of black bean brownies, he was surprised at how close they came to tasting like the real thing.  He said they reminded him of the Passover cakes his mom would make when he was growing up.  This recipe will make 12 brownies.  It's so easy, and comes together very quickly.
First preheat your oven to 350 degrees:  Spray a 9 X 9 inch baking pan with non stick baking spray.

You will need:
2 cans of black beans
2/3 cup cocoa powder
4 large eggs
1 1/3 cup honey (or equivalent of sugar substitute)
2/3 cup coconut oil
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp vanilla extract
pinch salt

Drain and rinse the 2 cans of black beans.

Place the black beans into a food processor.

Blend for a couple of minutes until smooth.

Add the rest of the ingredients.

Note:  I am using a Xylotol sugar substitute rather than honey, but either one will work.

Blend until very smooth.  The mixture will be very thick.

Pour into the greased baking pan.

Note: it you want some extra chocolaty flavor, you can stir in some chocolate chips at this point.  But you will be adding in sugar.

Smooth the mixture in the pan.

Bake at 350 degrees for 30 - 35 minutes.

 It has been 33 minutes, and this is what the brownies look like.

Remove from the oven and let cool completely.

My husband likes to have his with a glass of icy cold milk.

You can see, the brownie has a nice fudge-like interior, yet it is cooked completely through.  There are  not a lot of crumbs on the plate.

It's a typical flour-less cake type consistency.  And since you are not using sugar or oils, (only healthy coconut oil), you don't have to feel guilty about eating a piece of brownie.

Give it a try.

Enjoy !