Dare I say I almost ate the entire pan right out of the oven? Permission to indulge with these protein packed guilt-free dark chocolate brownies. They’re not only very low in calories, but gluten-free, dairy-free, and paleo–with no added sugar. Baking desserts with a bean base is all the rage these days. It’s healthy and filling and I can practically devour 3 with a glass of almond milk and call it lunch. Or breakfast.
Black Bean Coconut Brownies
- 1 can black beans (1 and 1/2 c.)
- 2 tbsp. unsweetened cocoa powder
- 1-2 tbsp. shredded coconut
- 1/4 c. rolled oats
- 2 tbsp. ground flax
- 1/4 tsp. salt
- 1 tbsp agave
- 1/4 c. coconut oil
- 2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 2/3 c. (or more!!) dark chocolate chips
Pre-heat oven to 350. Throw all ingredients, except chocolate chips, into food processor and blend until smooth. Taste test batter and add more natural sweetener depending on your preferences. Fold in the chocolate chips, and pour the combined batter into a greased 8×8 brownie pan. Bake for 18-20 minutes, and let completely cool before cutting.
*recipe adapted from Chocolate Covered Katie
The coconut adds a decadent and rich dimension to the brownie, and complements the fudgy chocolate flavor perfectly. I cut mine into 6 large squares to maximize their texture and fully satisfy my cravings.