Oil-Free Black Bean Brownies (Lower Sugar)

Delicious oil-free black bean brownies, made with good-for-you ingredients like pumpkin, oat flour, and coconut sugar.

I used to want a job at Home Depot.

I thought it would be a great way to learn how to fix my own home and save money in the process.

My husband, Sammy, and I had to go to the illustrious megastore a couple of days ago, and, unfortunately, I could barely walk through it without feeling ill.

I’m super sensitive to anything with a strong smell, including perfumes, laundry detergents, and particle board, the latter of which Home Depot is teeming with.

I was there for less than two minutes when I started to feel the negative effects. Headache, itchiness, brain fog…

Needless to say, my employment dreams were dashed.

On a day like that, I am occasionally in need of an afternoon pick-me-up, usually in the form of chocolate.

My original Black Bean Brownie recipe is quite delicious and one you should give a shot if ever you have an opportunity. It does, however, have a considerable amount of added sweetener, and I’ve been wanting to make it over for some time.

I will disclaim that this recipe may not be for everyone, as is the case with all of my lower sugar treats. Our family has taken over a year to retrain our sweet tooth, and we are at a point where foods like apples, coconut, and even oats seem sweet to us, so be aware before you try these!

If you are game, this recipe is a great way to use up that last bit of leftover pumpkin hiding in your fridge. 🙂

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5 from 2 votes

Oil-Free Black Bean Brownies (Lower Sugar)

Delicious oil-free black bean brownies, made with good-for-you ingredients like pumpkin, oat flour, and coconut sugar.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Dessert

Cuisine: Brownies

Servings: 16 brownies

Calories: 53kcal

Ingredients

• 15- ounce can black beans , rinsed and drained
• 1/4 c . oat flour
• 1/4 c . cocoa powder
• 1 1/2 t . baking powder
• 1/4 t . sea salt
• 2-4 T . coconut sugar (see Notes)
• 2 eggs
• 1/3 c . applesauce
• 1/4 c . pumpkin puree
• 1 T . vanilla
• stevia , to taste, optional
• chocolate chips , for topping

Instructions

• Preheat oven to 350 degrees.
• Process all ingredients until smooth and well combined.
• Pour batter into a well-oiled 8 x 8 baking dish.
• Bake 25-30 minutes until a knife comes out clean.
• Cool COMPLETELY (these taste best at room temperature or cold).
• Cut and serve!

Notes

Nutrition facts based on using two tablespoons of regular sugar and no chocolate chips. WW SmartPoints: 2 

Nutrition

Serving: 1g | Calories: 53kcal | Carbohydrates: 9.2g | Protein: 2.6g | Fat: 0.9g | Sugar: 2.5g

Adapted from Hungry Girl

Notes:

You can try upping the sugar amount 2-3 tablespoons if you want them sweeter.

I use about 1/4 – 1/3 cup of chopped dark (73%) chocolate for the topping.

Aaaand to take you into your weekend, a little peek into our Halloween!…

The girls were cheerleaders, Sam was a surfer boy, Gus was a dead ballerina (hah!), and the hubs and I were Wendy Peppercorn and Squints from The Sandlot.

Have a great weekend!