You know what makes you feel like a rockstar mom?
Handing your kid a brownie for breakfast and watching their face light up with confused, but unfettered joy.
With this sugar-free black bean brownie recipe, you can be that rockstar mom… and not have to deal with a sugar high (and subsequent crash) at 9am.
Black Bean Brownies Recipe
Ella and I have gotten into a bit of a late-night baking kick, and a little while ago she became fixated on the idea of making brownies – we started off with our 3-ingredient brownies, and we’ve even used our favourite boxed brownie mix.
However, while I want to give Ella freedom with her food choices, I would prefer that our late night baking escapades were a little bit healthier – so I can actually let her eat her creations before bed, or as soon as she wakes up, without worrying about all of that sugar!
I had tried a black bean brownie recipe before, and was pleasantly surprised at the results, but every recipe that I knew of still had refined sugar as a main ingredient (or relied on artificial sweeteners). No. Thank. You.
So, we set out to make a great-tasting, sugar-free black bean brownie recipe with whole foods (that wouldn’t taste like we made a sugar-free black bean brownie with whole foods).
Of course, if you’re making these for grown-ups you may want to add some real chocolate chips. While no child that I’ve ever served these to has ever thought twice, I can still taste the beans slightly.
This is the perfect recipe to make with kids, because this recipe is so forgiving, and the food processor does most of the work. Kids still get the fun of measuring ingredients, and cracking eggs, without having to handle a mixer or worry about stirring enough.
(And, the burning question – yes, you can fool people into thinking that these are real, sugar-laden brownies! I’ve fed them to my twenty-year old, junk food-loving brothers, and neither suspected a thing!)
Why add beans to brownies? Not only do beans help create the rich, chewy texture of this brownie recipe, they also (obviously) add a bevy of health benefits.
What are the health benefits of black beans? At 15g protein per 1 cup, beans also provide lots of soluble and insoluble fibre, which helps you stay fuller longer and helps decrease the risk of many chronic diseases. Black beans are also associated with lowering LDL cholesterol levels (reducing your risk of heart disease), the magnesium aids in bone health, and the potassium can lower blood pressure.
Check out the video to see how easy it is to make these sugar-free black bean brownies and then don’t forget to scroll down to grab our free printable recipe below:
Ingredients to Make Black Bean Brownies
- 2 cups cooked black beans
- 1/2 cup chopped Medjool dates
- 2 eggs
- 1/2 cup natural applesauce
- 2 tsp pure vanilla extract, or scrapings from one pod
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp good-quality salt
Kitchen Tools You May Find Useful:
How to Make Healthy Black Bean Brownies
Preheat oven to 350F.
Stir the cocoa powder, soda, and salt in a small bowl until fully blended. Set aside.
Place the beans, dates, eggs, applesauce, and vanilla in a food processor. Puree until a nice paste forms and you cannot see individual beans or dates.
Add the dry ingredients, and blend fully.
Scrape the batter into a prepared 9×9-inch pan and smooth it down with a spatula. (You can oil and flour a pan, or line it with parchment paper.)
Bake at 350 for 20-25 minutes until set and a toothpick inserted comes out with crumbs but no wetness.
Pin this delicious sugar-free black bean brownie recipe:
Grab your free printable for our sugar-free black bean brownie recipe here:
Serving Size: 1
Amount Per Serving: Calories: 205 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 41mg Sodium: 415mg Carbohydrates: 40g Fiber: 8g Sugar: 21g Protein: 8g
These sugar free black bean brownies are crumbly, fudgy, and all of the good things that brownies should be. We’ve made these twice now, and next time I’m going to be adding in some good-quality chocolate chips… to my half of the pan anyways.
Original picture from 2013: