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. 🙂
Oil-Free Black Bean Brownies (Lower Sugar)
- 15- ounce can black beans , rinsed and drained
- ¼ c . oat flour
- ¼ c . cocoa powder
- 1 ½ t . baking powder
- ¼ t . sea salt
- 2-4 T . coconut sugar (see Notes)
- 2 eggs
- ⅓ c . applesauce
- ¼ 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!
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!
Hi Lauren I made these last night and they were one of the best black bean brownies I’ve baked. I used 1/2 cup of pumpkin and omitted the applesauce because it’s all I had on hand. I love discovering all your old low sugar recipes, thank you for sharing them to the world.
Oh, yay! So very happy you are enjoying the lower sugar recipes, Lyf! Thanks for your comments! 🙂
I've ade black bean brownies and love them. I'll have to try these... great costumes! 🙂
Thanks Lisa! 🙂
These look SO yummy! I love the Black Bean brownie idea in general, and adding some pumpkin to them is a genius idea for a healthy fall treat!!