Brownies were one of the first recipes I learned when I was young. I savored the rich creamy chocolate flavor. My brownie recipe has morphed many times through the years as I sought healthier and more delicious versions. This recipe is no exception. As with all foods, the higher the quality of ingredients you choose, the better the taste. Choosing quality organic chocolate creates a rich chocolaty brownie.
This recipe is grain-free, made without refined sugar and yields a rich fudgy brownie. Sweeteners of all kinds, even unrefined versions, are best consumed in moderation and with fiber. This is where the beans come in. The fiber in beans slows the absorption of sugar making it easier for your body to process.
Beans are rich in B-vitamins and fiber but proper preparation is needed to allow these vitamins and minerals to be absorbed. Soaking or sprouting the beans breaks down anti-nutrients that bind the vitamins and minerals and makes the beans more nutritionally dense and easier to digest.
To soak beans: Place dry beans in a large glass bowl or jar but no more than halfway full to accommodate expansion of the beans. Fill with fresh filtered water and 2 Tablespoons of liquid whey (from straining yogurt) or fresh lemon juice per cup of dry beans. Let them sit on the counter covered for 72 hours. Strain and rinse well.
To sprout beans: Place dry beans in a large glass bowl or jar again filling the container no more than halfway full to accommodate expansion of the beans. Fill with fresh filtered water and 2 Tablespoons of liquid whey (from straining yogurt) or fresh lemon juice per cup of dry beans. Let them sit on the counter covered for 8-12 hours. Strain and rinse well. Place beans covered in a colander on the counter top and rinse with filtered water twice a day until sprouts are ¼ inch in length.
To cook beans: Place soaked or sprouted beans in a large pot on the stovetop, adding 4 cups of fresh filtered water per cup of soaked beans. Simmer over low heat until beans are soft, skimming any foam that rises to the top. Strain off excess water.
I hope you enjoy this recipe as much as my family!
Black Bean Brownies
2 cups cooked black beans (soaked or sprouted)
4 eggs, preferably pasture raised
¾ cup butter, preferably from pasture raised cows
6 ounces unsweetened baking chocolate, 100% cacao (get it here)*
2/3 cup plus 1 Tablespoon maple syrup
2 Tablespoons vanilla extract
¼ teaspoon unrefined sea salt
Preheat oven to 350 degrees. Butter an 8×8 glass pan. In a saucepan, melt chocolate and butter over low heat. Place beans, eggs, maple syrup, vanilla and salt in blender and blend until completely smooth. Add chocolate mixture to blender and again blend until smooth. Pour into pan and bake for about 35-40 minutes or until it cracks and begins to pull away from the sides of the pan.
Stir in ½ cup chopped semi-sweet chocolate before pouring into pan or sprinkle on top.
Add ½ cup chopped soaked and dried pecans, almonds or walnuts.
Substitute coconut oil for butter for a dairy-free option.
As always, thank you for reading and sharing this post. If you know someone who would enjoy this recipe, please pass this information along.
Sign up for updates and don’t miss a recipe!