Fudgy Peanut Butter Black Bean Brownies

Posted on the 07 July 2019 by Arngionzen
Fudgy Peanut Butter Black Bean Brownies

Everyone loves a warm brownie straight from the oven, but most brownies are loaded with fat (not the good kind either!) and refined sugar. Here's the good news though: you don't have to choose between a sweet treat and good health. These brownies serve up a healthy dose of protein, fiber, and - if you use coconut oil - the good kind of fat. And your kids will love them.

Chances are pretty good, you can't even tell the secret ingredient: black beans.

  • Place beans and water (to the max fill) in a pressure cooker and cook for 45 minutes at high pressure. Allow pressure to release naturally. Always follow your particular pressure cooker's instruction manual.

  • Using a food processor, blend the black beans until they are smooth and creamy.

  • Then, blend in the rest of the ingredients except the chocolate chips.

  • Once the ingredients have reached a smooth consistency, stir in half of the chocolate chips.

  • Pour the batter into a greased (use coconut oil or grassfed butter) 9x9 glass baking dish.

  • Add toppings: Use the remaining chocolate chips. You can also add crushed walnuts or pecans.

  • Cool for 10 minutes before slicing.

For a healthier fat option, instead of peanut butter, substitute ½ cup coconut oil.

Store these fudgy peanut butter black bean brownies in the fridge and eat them within three days.

Kathryn Trudeau is a writer, teacher and parenting expert whose work centers on the intersection of family life and all-natural living. She is the founder of Cor Domum, a mission that helps families navigate life with joy. She has been published on, CafeMom, BabyGaga, and more. For more of her work, check out her website or follow her on Twitter.
Fudgy Peanut Butter Black Bean Brownies
Fudgy Peanut Butter Black Bean Brownies

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