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Beautifying Black Bean Brownies | Nutrition Stripped
Eat Well Feb. 9. 2016
Desserts

Beautifying Black Bean Brownies

Feb. 9. 2016
Desserts
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

Beautifying Black Bean Brownies. Can it be possible? The most random words put together in one oddly delicious sounding recipe…black beans, brownies, and beautifying? These brownies are beautifying in many ways especially when we compare it to the traditional brownie recipes we see out there loaded with refined flours and miss out on a couple opportunities to make simple swaps to increase the nutrient density and lessen the calories naturally (no counting needed).

BEAUTIFUL BROWNIES

Not only do these look beautiful when you bake them, but they taste amazing! I know some of you have probably tried black bean brownies, I didn’t invent them here, but if you haven’t tried them yet trust me on this one and try em’! I promise, you’ll never think twice about the beans in this recipe, the natural fibers and starches found in black beans bind with the other ingredients and combine beautifully to create a thick and fudgey brownie + they’re simple to make, but I think you knew that knowing how I do things around here.

I’ve been known to enjoy these in the morning after a workout- hey there’s protein and plenty of carbohydrates to replenish those beautiful muscles, right? Right! You can enjoy these in so many ways. First, is to gently warm them through in an oven or microwave before serving or you can serve them chilled from the fridge- this is great if you’re craving fudge. I also like serving these warm with a scoop of Simply Coconut Milk Ice Cream or the Green Mint Chocolate Chip Ice Cream…yet can you really go wrong with any of these options? You can chop them up and top a smoothie bowl in the morning, have them as a snack on the go. Okay, one more option if you wanna get a little crazy here, is to add a heaping spoonful of my Raw Caramel. B-l-i-s-s.

So why are these beautifying? It’s all in the ingredients! Nutrients from rolled oats, egg yolk, cocoa, maca, dates, and mushroom mix are seriously powerful. The nutrients that are in these brownies and make them “beautifying” include fiber, protein, healthy fats, zinc (which is the most beautifying mineral in my opinion), iron, selenium, magnesium, manganese, calcium, copper, potassium, vitamins E, B12, D, + a host of anti-inflammatory compounds and antioxidants from the mushroom mix (if you’re using them in this recipe– which I highly recommend). Want to makes these egg free or vegan? You can! Just use my flax “egg” recipe (1 tablespoons ground flaxseed + 3 tablespoons water and let sit for about 10 minutes until it forms a gel). If you want to learn more about my favorite Beauty Foods, be sure to download the Beauty Foods eBook! I hope you all enjoy this fun way to utilize fiber and protein rich black beans- and if you remember from last month this blog post (Blissed Out Black Bean Burgers), you’ll know I’m totally taking the Pulse Pledge this year- are you?

Beautifying Black Bean Brownies
Recipe Type: dessert
Prep time:
Cook time:
Total time:
Serves: 12
Thick, fudgey, gluten free and dairy free brownies made with black beans, natural sweeteners, antioxidant rich cocoa and much more.
Ingredients
  • 1, 15 ounce can organic black beans
  • 3 tablespoons cocoa powder
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 2 whole eggs
  • 4 pitted dates, soaked
  • 2 tablespoons coconut sugar
  • 1/4 cup melted coconut oil
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 2/3 cup dark chocolate chips
  • 1/2 teaspoon maca powder
  • 1 teaspoon Moon Juice Beauty Dust mushroom mixture (optional but recommended)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Start by soaking the dates in hot water to soften, remove pit and set aside.
  3. In a Vitamix or food processor start by blending the coconut oil, maple syrup, dates, eggs, and black beans blending until smooth. Add all remaining ingredients until well combined.
  4. Pour the brownie batter in a 8x8inch pan, well greased with coconut oil or lined with parchment paper.
  5. Cook the black bean brownies 15-18 minutes, let cool for 10 minutes before serving.
  6. Store in the fridge for a chilled brownie/fudge texture or store in an airtight container on the countertop for 1 week.
Serving size: 1 brownie Calories: 211 Fat: 10 g Carbohydrates: 30 g Sugar: 17 g Fiber: 4 g Protein: 4 g

Products I used in this recipes: cocoa powder, rolled oats, dark chocolate chips, maca powder, Moon Juice Beauty Dust, coconut sugar, and black beans. I also love this special brownie pan if you’re a fan of edges! I like the traditional pan because sometimes I’m in the mood for an edge, side, or the center. What’s your favorite!? Have you ever tried black beans in your dessert or brownies? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

This post was sponsored by USAPulses & PulseCanada.

By the way…

We’re throwing a 48 hour sale for a yearly membership to the NS Society! Get exclusive meal plans year round, recipes, cooking videos, mind-body videos, community support, and so much more in this healthy meal planning and wellness membership. Just in case you didn’t see, watch this video to learn more about the Society. 

xx McKel

The Recipe

Serves 12

Print

Ingredients:

  • 1, 15 ounce can organic black beans
  • 3 tablespoons cocoa powder
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 2 whole eggs
  • 4 pitted dates, soaked
  • 2 tablespoons coconut sugar
  • 1/4 cup melted coconut oil
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 2/3 cup dark chocolate chips
  • 1/2 teaspoon maca powder
  • 1 teaspoon Moon Juice Beauty Dust mushroom mixture (optional but recommended)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Start by soaking the dates in hot water to soften, remove pit and set aside.
  3. In a Vitamix or food processor start by blending the coconut oil, maple syrup, dates, eggs, and black beans blending until smooth. Add all remaining ingredients until well combined.
  4. Pour the brownie batter in a 8x8inch pan, well greased with coconut oil or lined with parchment paper.
  5. Cook the black bean brownies 15-18 minutes, let cool for 10 minutes before serving.
  6. Store in the fridge for a chilled brownie/fudge texture or store in an airtight container on the countertop for 1 week.

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  • Martina

    Oats and I can´t be friends. Can I just leave em out or swap them with nuts maybe? I´d love to give those beautifying brownies a try! 😉

    • McKel Hill

      You can use almond meal or ground buckwheat groat flour 😉

  • Mickey

    Can’t wait to make these, but I’m wondering if it’s possible to omit the dates? Or sub with a liquid sweetener?

    • McKel Hill

      The dates give it a nice chewy texture and sweetness, you can use maple syrup which would yield the same amount of sugar yet less fiber BUT I would recommend adding a little extra black bean to make up for the date fiber. 🙂

  • Megan

    These look amazing McKel! I will definitely be trying these sometime soon.

    Valentines Day approved!! 😉

    http://www.masteringhealth.co

  • Karjana

    Hi. Do I need the maca powder? If I leave it out does it affect the flavor a lot? And if so, is there something else I can substitute with?

    • McKel Hill

      Great question! No, you don’t need maca but it does add minerals and a nice malt flavor but you can do without it if you don’t have it on hand 😉

      • Karjana

        Thank you so much 🙂

  • Vanessa

    They look amazing 🙂
    Can i use normal dark chocolate instead of choclate chips? They are hard to find here.

    Thanks and best regards from Cologne, Germany

    • McKel Hill

      Hi Vanessa!
      Yes! You can just chop the dark chocolate up into small pieces- that’s what I do most of the time 😉

  • Kelli

    Mckel! It doesn’t say how long to cook!

    • McKel Hill

      It’s in the recipe Kelli! 😉

  • Lyra

    could I substitute eggs for flax eggs? This recipes sounds amazing & my vegan heart wants to try it sooo badly

    • Lyra

      OH NO WAIT
      I scrolled down to fast & missed the part where you did mention flax eggs!!!
      Thank you!

      • McKel Hill

        Haha, no worries Lyra! I hope you enjoy these 😉 #nutritionstripped on Instagram so I can see!

  • Beth

    Seriously good. i used a pan slightly smaller in dimension so the cook time/ consistency was off because of the difference in thickness? Or maybe just an old oven – but just kept them in the fridge and they were heavenly. Do wish these had a nutritional panel with them so I could see if my diabetic dad could have a small one as a treat without too much worry… Thanks!

    • McKel Hill

      Yes, pan size will make the thickness different which will impact the cooking time- regardless if you put them into the fridge you’ll harden them to a fudge texture as well! If you visit the FAQ page I share how to figure out the nutrition information. Hope that helps Beth!

  • Kate

    Making these now… do you drain the black beans?

    • McKel Hill

      Yes, rinse well!

  • Kaitlyn

    BEST BROWNIES EVER!

    Seriously, these are amazing. They’re very fudge-y and rich,, and multiple people with experience eating gluten free brownies commented that these were the best they’d had.

    Quick suggestion, McKel: the ingredients aren’t listed in the order that they’re added to the Vitamix, which makes it really easy to forget things! I nearly forgot the oats both times I’ve made it. I’ll make some edits to it when I save this to my personal recipe organizer, but it would probably be helpful for future bakers to either have the ingredients listed out in the directions, or for the order under “ingredients” to be swapped!

    • McKel Hill

      So glad you enjoyed these Kaitlyn! I’d love to see a picture if you make them again. Great suggestion for the recipe, we’ll make note of that for future recipes! 🙂

  • Michaela

    Have you calculated the nutrition value for these by any chance?

    • McKel Hill

      Great question- check out the FAQ about how to calculate the nutrition information, we’re still in the process of adding it to all recipes!

  • Emma

    Think I’m in need of a little chocolate flavoured fix to help me through exams this month – this brownies have gone straight to the top of my ‘to bake’ list. Might just have to make them during a revision break tomorrow…

    • McKel Hill

      That sounds like a plan Emma! I hope you enjoy them and good luck with exams 😉

  • Jillian

    Made these last week and they were delicious!!! Thanks for sharing!

    Jillian
    https://traipsing.net/

  • Jean

    Your chocolate avocado mousse is my new weekday dessert. But, on a rainy Sunday, only black bean brownies will do! I omitted the coconut sugar. After tasting the batter, the maple syrup and chewy dates made it sweet enough. I also added a bit of cinnamon. They turned out deliciously! Thank you! For ease of reading, it’s useful to list all of the ingredients that need to be blended together first. As someone who is not detail oriented, it’s tricky to go back through the list and try and remember what I’ve already blended together. Thanks, again!

    • McKel Hill

      So glad you enjoyed those recipes Jean! I’m all about trying to make recipes in 1 bowl, as much as possible 😉

  • Jaime

    I love this recipe, I actually swapped loads of things out (as I do with every recipe because I’m a terrible person ????) and they still turned out amazing! I made them vegan and I can’t wait to take them to the office tomorrow to trick all the non vegans and non healthy eaters. Thank you, I love your site it inspires me to be healthier every time I visit it.

    • McKel Hill

      That’s so awesome Jaime, I can’t wait to hear your feedback and see if you “tricked” anyone into thinking these weren’t healthy brownies 😉

    • Michelle P

      what did you use for eggs? I’d love to try

  • Taylor Allen

    hi! If I wanted to swap the coconut oil in this recipe for avocado oil instead, should I use the same measurements?

    Thanks!

    • No, coconut oil is specific to most of my recipes because it solidifies and helps give it a nice sweet flavor + the nutrients of coconut oil are amazing!

  • Hannah

    this were phenomenal!!! of all the recipes out there that try to make a dairy/gluten/industrial oil free brownie… this takes the cake!!! The only thing I did differently was sprinkle some sea salt on top! Perfection! This is my new go to, thank you!!!

    • Love that you enjoyed them so much Hannah! These are one of my favorites too- they’re so thick and fudgy particularly when you add in some dark chocolate chips 😉 xx M