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. 🙂
- 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
- 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!
Nutrition facts based on using two tablespoons of regular sugar and no chocolate chips. WW SmartPoints: 2
Adapted from Hungry Girl
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!