Remember when black bean brownies were all the rage?
Maybe that’s a teeny exaggeration… my friends still thought they were weird.
Flourless Pinto Bean Brownies are where it’s at. These cocoa-laced treats are flourless, fudge-y, and delicious! They are also low sugar and can be made vegan with flax eggs.
I know, I know… putting pinto beans in brownies sounds weird. I SWEAR you can’t taste them. Both Vegas and my baby sister ate them and didn’t detect a trace of bean… and they know I usually try to sneak something healthy into their food.
Flourless chocolate treats are some of my favorites. Not because I’m scared of flour, but because I love that creamy, decadent texture. The beans in these brownies only make the texture that much better.
Plus, you get to sing that song about beans that we all know and love. Beans, beans, musical fruit…
I’m a big fan of the rich dark chocolate that cocoa powder gives baked goods. That combined with a hint of peanut butter makes these basically my ideal dessert. Add a few chocolate chips and I’ve reached dessert nirvana.
Oh, and they’re sugar-free. This hardly even counts as a dessert… so you should just go ahead and pair it with red wine. 😉
[Tweet “Healthy Flourless Pinto Bean Brownies… but they’re so good your family will never know!”]
Flourless Pinto Bean Brownies
Prep Time: 15 mins
Cook Time: 20-25 mins
Keywords: bake blender dessert gluten-free sugar-free vegan vegetarian low-sodium coconut oil eggs peanut butter cocoa brownie healthy
Ingredients (12 servings)
- 2 C pinto beans, cooked
- 2 whole eggs
- 2 T coconut oil, melted
- 3 T peanut butter
- 1 T vanilla
- 2 T VitaFiber syrup (can use honey or agave)
- 1/2 C xylitol (or other granulated sugar)
- 1/3 C cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 C dark chocolate chips (optional)
Instructions
Preheat oven to 350°F. Lightly grease a 9×9 Pyrex dish and set aside.
Place all ingredients, except the chocolate chips, in a food processor and process until smooth. You may need to stop and scrape down the sides periodically.
Fold in chocolate chips, then transfer batter to prepared dish.
Bake for 20-25 mins until the edges start to crisp up and pull away from the sides. A toothpick will come out *mostly* clean. Bean brownies are meant to a bit fudge-y.
Allow to cool for 15 – 20 minutes before cutting into squares.
Approximate nutrition: 129 calories, 6.7 g fat, 142 mg sodium, 15.5 g carbs, 4.3 g fiber, 1.4 g sugar, 4.3g protein
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I was going to have these for Thanksgiving… but they’re gone. Oops.
Do you sneak veggies into your family’s meals?
Have you ever made bean brownies?
