Chocolate. It’s basically the one food pretty much everyone (at least all sane everyones) can agree is just plain delish. Milk, dark, white, with nuts or dried fruit – it’s all basically good in my books (except those chocolate oranges cause they’re just gross). I even like my chocolate with beans. Yes, beans. More specifically in the form of Paleo Black Bean Brownies!
For those of you who have been following my blog and my insta, you know I love brownies. I literally eat one every day – which is why I’m constantly on a quest for new, healthy ways to feed this daily habit. I also am constantly looking for ways to get different foods into a toddler who if it were up to him would live on grilled cheese and pancakes (both of which I’ve luckily managed to make with a whole lot of wholesome stuff packed into them). And like his mama – he also loves brownies (and popcorn lol). SO making a brownie that is packed with protein, fiber and lots of other amazing nutrients was in both our interests – and this recipe is a home run.
Beans are such an amazing food. They’re cheap in price but valuable in nutrition – which is why they top my list of foods that everyone can and should enjoy! I love how much fiber they have (good for detoxing!) and are an awesome source of plant-based protein, something I’m always encouraging people to enjoy more of not only for the benefit of the environment but also for people’s overall health (plant-based diets have been linked to longevity and lower rates of basically all disease).
These brownies are gluten-free, grain-free and can be vegan and sugar-free. They’re also toddler approved which means they must taste pretty good! And since they adhere to my healthy snack “rules” (high healthy fat, protein and fiber) I’m basically giving you the green light to scarf one of these babies down at 3pm snack time.
The Natural Blonde
Paleo Black Bean Brownies (makes 12-16)
- 1 398mL can black beans, well rinsed and drained
- ½ large very ripe banana (or one small)
- 2 eggs, preferably organic or 2 flax eggs
- ⅓ cup coconut oil, melted and cooled
- ¾ cup cocoa powder (the higher quality the better)
- ½ tsp. sea salt
- 1 tsp pure vanilla extract
- ½ cup coconut sugar (could sub xylitol for sugar-free version)
- ½ tsp. baking soda
- Chopped walnuts for topping (optional)
Pre heat oven to 350 degrees.
In a food processor (you can use a blender but it’s harder to get the batter out), combine the eggs, banana and black beans and blend until smooth. Next, add in the remaining ingredients and blend until smooth and well combined.
Divide the batter evenly among a greased muffin tin (you might need two if you’re making smaller brownies) filing them about 1/3 to ½ full (I find I get 16 decent sized brownies per batch). Bake for 18-20 minutes or until tops are firm and a knife inserted comes out basically clean. Allow to cool for 5 minutes in the pan before transferring to the counter or rack to cool completely. And then chow down!
Store any extras in the fridge for up to a week (although they will not last that long).