Cocoa Beanie Brownies
My kids and I love these cocoa beanie brownies! Since my kids don’t like eating eggs I like this recipe because I can sneak in eggs and black beans on them. There are minimal ingredients in this recipe so it’s super easy to make. It also uses coconut palm sugar which has a low glycemic index along with other advantages over using refined white sugar. Once they are done my family likes to top them with Almond butter and banana slices for a super yummy and decadent treat. We all need a sweet once in a while so why not make it guilt free. I hope you enjoy this sweet treat as much as my family does!
1 can of black beans – please rinse and drain them well
1 Tbsp of olive oil Or grapeseed oil
1/4 cup of cocoa powder
3/4 cup coconut sugar
1 tsp of pure vanilla extract
dash of salt
1/4 cup dark chocolate chips (enjoy life soy free, dairy free version) Optional
Pre-heat oven to 350 F.
Use an 8×8 baking pan and lightly grease the inside. Combine the black beans, oil, cocoa powder, eggs, vanilla, salt and sugar into a blender. I just used my vitamix which worked fantastic. You really need to make sure the ingredients are combined thoroughly or else you will have lumpy black beans in your brownies. Pour the mixture into the baking dish and sprinkle chocolate chips on top if your heart so desires. Bake for 25-30 minutes depending on your oven and the consistency you like in your brownies. when the top is dry and the edges pull away from the sides of the pan you will know it’s done. Let cool before cutting and serving. Cut, Serve and Enjoy!
A little tip I like to share….I don’t like having sweets hanging around the house. Although this is a healthier version of a sweet, it is still a sweet non the less so making sure to eat in moderation is a must. Once the brownies have cooled I like to store half the batch in the freezer so that I have them for a later time to enjoy and don’t feel forced to eat up these yummy brownies in just a few days time.