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snacks & desserts

Black Bean Brownies
Erythritol is a sugar alcohol that is 60-,-70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body.  It is less likely to cause gastric side effects than other sugar alcohols due to its unique digestion pathway.
3/4 cup Granulated Erythritol
3/4 cup Regular Cocoa Powder (unsweetened)
1/4 cup Quinoa Flour
1+1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Instant Coffee
1/4 teaspoon Salt
3 tablespoon Ground Flaxseed
1/3 cup Almond Milk (unsweetened)
1/2 cup + 1 tablespoon applesauce, unsweetened
one 15 1/2 ounce can no salt-added Black Beans, drained and rinsed well
1 tablespoon Canola Oil
1/2 teaspoon Vanilla Extract
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Black Bean Brownies

Black Bean Brownies

Black Bean Brownies
Three Stars Guiding Stars
  • Servings:9 (1 brownie) (81 g)
  • Prep Time:15 minutes
  • Cook Time:45 minutes
1. Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch brownie pan with parchment paper.
2. In a small bowl, stir the flaxseed and almond milk together, set aside to thicken.
3. In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
4. In a blender, puree applesauce, black beans, oil, vanilla and thickened flaxseed mixture.  Puree until all of the beans have been liquified. Pour into a large bowl.
5.  Add the dry mixture to the wet in thirds, whisking thoroughly each time. The batter should be thick.
6. Spread the batter in the prepared pan.  Bake for 45 minutes.  To test if the center is cooked, tap the surface. If it's firm and springs back, it's ready.  Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down.  Peel off the parchment paper and let cool completely before slicing.