Ooey, gooey, fudgey chocolate brownies created to satisfy your sweet tooth and provide you with about 4g of fibre per serving!
Heads up! You will need a powerful blender* or preferably a food processor to make this recipe!
PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour 20 minutes
110g of pure semi sweet chocolate
1/2 cup coconut oil
- 2 eggs
- 1/2 cup sugar
1 can black beans (19oz, 540ml – rinsed and drained)
1/2 cup cocoa powder
- salt (to sprinkle on top)
- toppings (optional): chocolate chips, pecans, crushed walnuts
- Preheat oven to 350 degrees F (176 C)
- Gently melt the chocolate bar with the coconut oil in a pan on the stove
- Once the chocolate and coconut oil are fully melted, transfer the mixture into the food processor jar and toss everything in this order below:
- Add in the sugar
- Add in the eggs (make sure the batter isn’t warm or else it’ll start cooking the eggs!😋)
- Add in the cocoa powder
- Lastly, add in the rinsed and drained black beans
- Puree – about 3 minutes – scraping down sides as needed until it is pretty smooth and almost thick like chocolate frosting
- Grease a 9×9 brownie pan with olive or coconut oil spray and evenly distribute the batter into the pan and smooth the top down with a spoon or spatula
- Sprinkle with salt and toppings of choice and gently press the toppings down into the batter
- Bake for 30 minutes, until the top is dry and the edges start to pull away from the sides
- Remove from oven and let cool for 30 minutes before slicing into squares and removing from pan. They are very fudgey!
- Store leftovers in an airtight glass tupperware in the refrigerator up to one week.
*If you use a blender, the mixture may be slightly too heavy to blend (these brownies are pretty fudgey so don’t say I didn’t warn you😋). You’ll likely need to divide the mixture and blend each portion separately then combine together manually.