These black bean brownies are my answer to balancing out some of the fun foods we’ve been having on our two week hiatus away from home. Our Nanny lives in Florida, so we decided to pay her a quarantine visit. As you probably know, grandparents love to treat kids with “treats.” And, we’ve had a lot of them.
As you would expect, I counteracted with a treat that offered up a fiber-rich boost. One black bean brownie has almost 4 grams of fiber per serving.
P.S. You know what else happens when you travel? Constipation. With road trip drive-thrus and long bouts of sitting in the car, I’ve noticed the kids aren’t as “regular” as they normally are. Enter one more reason to pop some beans into these black bean brownies. 😉
Check out Chef Jack and Mom’s video on how to make them below.
3 T. oil (we used coconut, but you could use canola or olive oil)
1 t. vanilla
2 T. peanut butter
1/4 c. unsweetened cocoa powder
2/3 c. sugar
1/2 t. baking powder
1/4 t. salt
1/3 c. dark chocolate chips, optional
Pre-heat oven to 350 degrees.
In a food processor, blender or by hand, mash beans to thick paste consistency.
Transfer to a medium bowl and mix in the rest of the wet ingredients.
In another bowl, add and combine dry ingredients.
Gradually stir dry ingredients into the wet ingredient mixture.
Stir in chocolate chips.
Pour brownie mix into an 8 x 8 or 9 x 9 greased baking dish.
Bake for 30-35 minutes or until a cake tester comes out clean. Allow brownies to cool before enjoying.
Keywords: black bean brownies
Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons.
If you are interested in working with Jennifer, please visit our contact page.
You Might Also Like
McDaniel’s Bite-Sized Reviews | Del Monte Veggieful Veggie Bowls