Healthy Dairy-Free Black Bean Brownies Recipe

Years ago, the amazing sugar-free, gluten-free recipe creator shared her recipe for healthy black bean brownies with us. cookbook authorbut we still have this amazing dessert from her collection. Yet each bite is relatively low in sugar and boasts a small amount of protein and even fiber. In fact, these delicious treats are truly snack-worthy!

These dairy-free black bean brownies are low-sugar, flour-free, and fuzzy

Amy’s recipe was buried in the news section, so we’ve updated it to a new location in the recipes section. I love how she uses everyday ingredients to make these healthy, dairy-free black bean brownies. There are also quick answers to frequently asked questions about recipes.

Are your chocolates dairy free?

Chocolate is a naturally dairy-free foodWhat matters is what companies add to it. Luckily, unsweetened chocolate is usually made without dairy. baker’s chocolate is the old standby and simple truth Another cost-effective option.But if you’re curious may contain statementslook up brands like Schalfenburger (kosher parave) and Pasha (allergy friendly) See if they are safe for your needs.

What are the alternatives to coconut oil?

As noted below, Amy recommends using non-hydrogenated palm oil shortening as an alternative. spectrumYou can use your favorite baking oil instead, but brownies won’t harden when refrigerated. Coconut oil (or palm shortening) hardens when chilled, giving these brownies a richer, fuzzier texture. However, substituting another baking oil for coconut oil will reduce the saturated fat (not total fat) by about 4 grams.

Can I use other beans?

Black beans lend a darker “brownie” color. But for a pinch, similar beans such as white or pinto beans should work just fine.

What are the best alternatives to Agave Nectar?

If you don’t have agave on hand, substitute honey or maple syrup for this recipe.

Do you have eggless options?

I recommend consulting with us egg replacement guidebut this is a recipe that relies heavily on eggs. Vegan Gluten Free Black Bean Brownie Recipe instead. You’re not the only one confusing eggs with dairy! See this post. Are eggs a dairy product??

I love coconut! Can I use it instead of nuts?

Yes! For even more coconut flavor and texture, toast 1/2 to 3/4 cup unsweetened coconut flakes in a 350ºF oven for 3 to 5 minutes until lightly golden brown. Omit the nuts. Before baking, sprinkle the toasted coconut flakes over the brownies and gently press them halfway into the dough.

Special Diet Notes: Healthy Black Bean Brownies

Depending on the ingredients, this recipe is dairy-free/dairy-free, gluten-free, grain-free, optionally nut-free, soy-free, and vegetarian.

Coconut free Black bean brownie, your substitute Non-hydrogenated shortening for coconut oil. Alternatively, you can substitute your favorite baking oil, but refrigeration will make the brownies less firm and fuzzy.

Healthy Dairy-Free Black Bean Brownies

author: Amy Green

Recipe type: dessert

cooking: American

• 4 oz dairy-free, unsweetened chocolate
• ½ cup coconut oil
• 1 teaspoon instant espresso powder
• ¼ teaspoon kosher salt
• 2 cups of black beans cooked, drained and rinsed well
• 1 ripe banana (fresh or frozen/thawed)
• 1 tablespoon vanilla essence
• 4 extra large eggs
• Agave nectar ⅓ cup
• 1 cup walnuts or pecans, toasted, chopped and split (optional)

1. Preheat oven to 325°F and line the bottom of a 9×13-inch skillet with parchment paper. Grease the pan and paper.
2. Place the chocolate and coconut oil in a bowl and melt in the microwave. Heat for 1 minute, whisking vigorously. Heat for an additional 15 second intervals, whisking vigorously after each heat, until chocolate is just melted. The chocolate will harden.
3. Whisk the instant coffee and salt into the chocolate.
4. Add beans, banana, 1 egg and vanilla extract to food processor or high power blender. Blend until completely smooth, about 2-3 minutes, scraping bowl as needed. Add chocolate mixture and process again until smooth.
5. In a mixing bowl, whisk the remaining 3 eggs with an electric mixer until light and fluffy, about 1-2 minutes.
6. Scrape the bean mixture into a bowl with the eggs and mix in the well-mixed medium. Stir in 1/2 cup chopped nuts (if using).
7. Pour the batter into the prepared frying pan. Top with remaining nuts (if using) and lightly press topping into dough.
8. Bake brownies for 25 to 35 minutes or until crisp with a toothpick stuck in center of brownie.
9. Allow brownies to cool completely before cutting. Store in an airtight container in the refrigerator.

Serving size: 1 brownie calorie: 114 thick: 7.9g saturated fat: 5.8g carbohydrate: 9.7g sugar: 4.1g sodium: 36mg fiber: 2.4g protein: 3.1g

3.5.3229

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