These Dark Chocolate Raspberry Black Bean Brownies are a simple and tasty Valentine’s day treat that taste just like the real thing (except they’re healthier shhhhh).
If you’ve never made black bean brownies before, there’s no better time than the present. I know, it sounds weird and gross. I was right there with you until I embarked upon my first beany brownie experience, which was a splendid surprise.
Instead of any flours or grains (which I have nothing against) I used a can of black beans, which makes for fudgier brownies than usual (my favorite). Plus the black beans add an extra kick of protein so they’re great to eat after a workout or something. Actually maybe not but I totally would.
If you ever want to play a light-hearted joke on someone, make them these brownies but don’t mention the secret ingredient. GUARANTEED they won’t ever know, unless you decide to tell them, I usually chose not to. There’s a lot of bean haters out there.
Anyways, which ever you decide, I hope you make them and enjoy them and share them with someone you love on Valentine’s Day. Personally I love Valentine’s Day, not for the lovey dovey stuff cuz lets be real I haven’t had an actual Valentine in years, but for baking delicious treats, having an excuse to wear my one red dress and watching silly rom-coms with my
- 1 Can of Black Beans, Rinsed and drained
- 2 Eggs
- ⅓ C Maple Syrup
- ¼ C Coconut Sugar
- 1 tsp Vanilla Extract
- 2 Tbsp Almond Milk
- 1 Tbsp Coconut Oil Melted
- ⅔ C Dark Chocolate Coco Powder
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- ¼ tsp Sea Salt
- ½ C Dark Chocolate Chunks
- ½ C Fresh Raspberries, halved
- Preheat oven to 350ˇF and grease an 8x8 baking pan.
- Place black beans, maple syrup and eggs in a food processor or blender and mix until combined.
- Add in coconut sugar, vanilla, almond milk, coconut oil, coco powder, baking soda, baking powder and salt. Blend until mixed well.
- Pour into a large bowl.
- Fold chocolate chips and raspberries into batter, saving some for the top.
- Pour into prepared baking dish and sprinkle remaining chocolate and raspberries on top.
- Bake in oven for 20-25 minutes, or until middle is set.
- Let cool for 20 minutes and store in fridge.