Let me start by saying that I wouldn’t lie to you about such a serious matter as dessert, so hear me out on this one.
I too initially croaked at the thought of putting beans anywhere near my brownie pan, but after continually seeing them pop up on other blogs I decided to give them a try.
And? I’m so glad I did because not only do these pass off as brownies, they’re probably the best brownies I’ve ever had.
Yes, as in the best.
I spotted the recipe I wanted to try on Made in Sonoma. But, since I’ve been seriously digging small batch baking lately, I decided to make a few alterations to slim them down. Oh, and I made them vegan because that automatically makes them 10% healthier. At least I think.
This recipe is perfect for when you want something sweet and chocolatey but don’t want to blow your day’s diet. They’re packed full of fiber from the black beans and flaxseed, have a small dose of healthy coconut oil, and are very low in sugar. You could even omit the chocolate chips if you wanted to further lighten them up.
The taste of these – no joke – is incredible. When you bite into one you would never guess they weren’t a normal brownie. You can’t detect the slightest hint of black beans and you’ll want to make another batch right after you finish the first.
Feed these to your kids, your neighbors, your coworkers, your unsuspecting husbands. They will be in sheer delight.
Or, hoard them all to yourself like I did. It’s totally acceptable, too.
I would recommend digging into one of these with a little scoop of ice cream for extra decadence. But that’s coming from an ice cream addict, so feel free to disregard this last suggestion.
*Approximate Nutritional Stats at the bottom of this post. Adapted from Made in Sonoma
Mmm. Healthful indulgence at its finest. Try these, won’t you? I know you won’t regret it.
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