Friday, April 4, 2014

Black Bean Brownies (Gluten free, Sugar free)

Lifestyle change.  Sounds better than saying I'm on a diet right?  Many will argue, it's not a diet!  So, that is what I'm doing.  A lifestyle change.  WHY? It's well overdue.  But I still needed a push... okay a big shove.  I got it.  My bongga cousin S is finally engaged and I'm thrilled and honoured she asked me to be co-MoH (along with the other bongga cousin Ice) at her bongga wedding. THE PROBLEM?  The total dress size for the other four in the bridal party will still be less than my own ( 0+1+2+3 < Me ).  Unless I do something about it, I will literally (figuratively and physically) be the elephant in the room.  I have one year.  Help me.

A cousin (I have 53 first cousins #truth) from T dot gave me this recipe about a year ago but I never tried to make it.  One of my main problems was I don't have a food processor.  Super Momma J kindly let me borrow her Cuisinart during spring break and I fell in love with the machine!  I made many things: brownies, muffins, dressings, even quinoa chocolate cake.  One success was these shockingly delicious and fudgy brownies.  It's not shocking for brownies to be delicious or fudgy but when they are made with black beans and are sugar free, yes, it's shocking.  The key was to make sure you process them until very smooth.  Scrape the sides down as needed.  Also, make sure you let them cool completely in the pan.  I love fresh outta the oven baking.  I made the mistake of trying these then and they were um... pastey, beany, gummy...not good. So, just wait.  Cool them completely before trying.  I promise they will have a soft, fudgy texture like you would expect from brownies.

Black Bean Brownies
Prep Time: 10 min Cook Time: 15 min
Yields: 24-30 mini brownies
Created by: Sonja Secker


1 can (14 fl oz) black beans, rinsed, drained
⅓ cup coconut oil, melted (I used Canola oil)
⅓  cup cocoa powder
1 tsp vanilla extract
15 pitted dates (if too hard, soak in water first to soften)
3 eggs (lightly beaten)
⅓ cup walnuts (chopped – these are optional)
½ cup chocolate chips (get real chocolate chips – again choose organic)
⅛ tsp sea salt (I used Trader Joe's pink Himalayan salt crystals because it's pink)


Preheat oven to 350°F.
Place all ingredients in a food processor except for the choc chips and walnuts and blend until smooth
Fold in chocolate chips (and nuts)
Drop by the spoonful into a mini muffin tray (greased) and sprinkle sparingly with sea salt
Bake for 15 minutes
Allow to cool completely before removing form pan


  1. Going to try them out....thanks for the recipe!

    1. You're welcome! I hope you like them. They're great for kids. My girls love them.