I’m a sucker for brownies but can’t stand wheat flour or substitutions like brown rice and almond flour. Wheat flour doesn’t always agree with me and recipes with “friendly substitutions” end up tasting way too gritty and looking nothing like the real thing. I want my brownies moist, fluffy, chocolaty and with zero grittiness.
Introducing the best brownie in town. It’s flourless, super delicious and loaded with protein. It’s the perfect chocolate fix and after-workout friendly.
Recipe time: 15 min prep 30-40 min bake
serving: 12 brownies
Here’s what you’ll need:
1 15 oz can of organic black beans
3 organic eggs
1/2 tsp aluminum free baking powder
1/4 cup unsweetened cocoa powder
1/4 tsp sea salt
1/2 cup organic dark chocolate chips
2/3 cup organic cane sugar
1 tsp chocolate or vanilla almond milk
3 tbsp coconut oil
2 tbsp peanut butter
Step 1) Rinse and drain black beans.
Step 2) Pre-heat oven to 350 F and then start mixing! In a larger mixing bowl mix together beans, eggs, almond milk, and oil (make sure coconut oil is melted before adding to the mix). Use a hand blender to mix and mash everything together. Once everything in the bowl has been mashed transfer over to a blender (magic bullet works great too) blend for 30-45 seconds. Once blended, transfer back into mixing bowl.
Step 3) In a separate bowl, mix dry ingredients. Baking powder, cocoa powder, sugar, and salt. Once dry ingredients have been mixed, transfer 1/2 cup at a time into wet ingredients.
Step 4) Add chocolate chips into the batter and mix around.
Step 5) Coat your baking pan (9×9 is best) with coconut oil to avoid sticking. Once the pan is all greased up pour in your brownie mix. Drizzle peanut butter on top and use a fork to spread evenly.
Step 6) Bake for 30-40 minutes. Do a knife check after 30 minutes to see how far along the baking is. If the knife comes out with gooey batter mix on it then continue baking for a little longer. 4o minutes was the perfect amount for me. Once it’s all baked let sit for about 15 minutes and then enjoy.