It has been a chaotic past month, hence my lack of blog posts, and for that, I am sorry. With the timer ticking down on our little girls arrival (that’s right, we found out last week that we are having a baby girl!), the pressure has been on to get things done around this house of ours, and at the top of that list is a complete home remodel.
If you have ever been through the process of a home remodel before, you may feel my pain. This stuff is not easy! Between coordinating paint colors, wood floors and tile swatches, its enough to drive a person crazy, and my sanity was already debatable to begin with (thanks, pregnancy).
So long story short, its been a bit busy around here, sure to only get busier as we will be moving out of our home for the last half of March so this remodel can actually be done. Thankfully, my dad is letting us move into his home during the process, so I will still have a kitchen to make recipes in during that time.
In the meantime, I still have a kitchen of my own, and in honor of Valentine’s Day this weekend, I decided to whip up a batch of these flour free black bean brownies. I initially saw the recipe a while back on Chocolate Covered Katie, and thought it was such a great idea. I did modify the recipe quite a bit to double the batch and lessen the amount of sweetener used, but these brownies still turned out insanely good.
This recipe makes 16 brownies that clock in at 130 calories a piece, with over 2.5 grams of fiber and 3 grams of protein. They are gluten free, dairy free, egg free and vegan, yet every bit as decadent as the regular brownies you know and love.
Go on and treat yourself this weekend. It will be worth it, I promise 😉
- 2 15-oz cans organic black beans; drained and rinsed very well
- 4 Tbsp. organic cocoa powder
- 1 cup gluten free rolled oats
- ½ tsp. pink Himalayan salt
- ½ cup organic coconut nectar
- ¼ cup organic, unrefined coconut oil; melted
- 4 tsp. pure vanilla extract
- 1 tsp. gluten free baking powder
- Preheat oven to 350 F.
- Combine all ingredients in a good food processor, and blend until completely smooth. Make sure to really blend as it is important to the texture.
- Pour batter into a greased 8×8 baking pan, smoothing over the top with a plastic spatula.
- Cook the black bean brownies 18 – 21 minutes. Brownies are finished when you can insert a butter knife into the middle and none of the batter comes out on the knife.
- Let cool at least 10 minutes before cutting.
- Store in a tightly sealed container on the counter for 2-3 days, or in the fridge for longer.