Black Bean Brownies
I’ve been trying to diet (lame) because I have gained weight and gotten ‘soft’ since my surgery in January. I mean, I’ve been laying flat on my a** for the majority of the time so no duh. I really miss working out and while I hope that I am on the brink of being able to slowly add in (very modified) exercise, I am also just trying to really track and count what I eat. I started tracking everything in the Weight Watchers app a couple of weeks ago to try and hold specific decisions accountable. I eat really healthy during the week but I definitely like to partake in some splurges over the weekend. I still want to eat things that make me happy but I am looking to modify how much and what they are. I’m not doing anything crazy or being strict but I’m hoping to make abs in the kitchen since i can’t make them in the gym right now. We’ll see how it goes.
Needless to say, I was looking for a ‘healthy’ dessert to enjoy over the weekend (I basically need a dessert for Sunday night GOT viewing) and I created this Black Bean Brownie recipe. Jay was SO skeptical before trying them and then so into them! I think that they are best with frozen yogurt (or ice cream). I used Stonyfield Vanilla Fudge Swirl Frozen yogurt (bought from Whole Foods via Prime Now, my latest and greatest obsession). I LOVE a hot-cold combo dessert so this just really does it for me. I also think that the brownies are a tad dry (compared to regular brownies) so the frozen yogurt helps.
Ingredients (Serves 8 generous pieces):
1 (14 oz) can of low sodium black beans (rinsed and drained)
2 large eggs
1/2 cup cocoa powder
3/4 cup stevia (or coconut sugar)
1 T coconut oil
1/2 t baking powder
1/4 t salt
1/2 t baking soda
1/2 package Lily’s chocolate baking chips
2 T fat free milk
*Optional: Frozen yogurt or ice cream on the side
Preheat oven to 350 degrees.
Blend all of the ingredients in a blender. Spread into a baking pyrex so that it is approximately 1 inch thick.
Bake at 350 degrees for 25-35 minutes or until you can insert a toothpick and it comes out clean.
Sprinkle a little bit of sea salt on top again and then let it sit for 5-10 minutes before serving.