Flourless Black Bean Brownies

We all want a treat now and then, and this one won’t leave you feeling guilty! These flourless black bean brownies are moist, fudgy, and incredibly delicious, especially with a cold glass of almond milk.

I’ve tried several healthy brownie recipes, and this one is hands-down my favourite. They’re naturally gluten-free and packed with protein and fibre from the black beans.

Makes one 8×8 inch pan

Ingredients:

• 1½–2 cups cooked and softened black beans (I soak mine overnight, cook them the next day, and rinse well before using)

• 2 tbsp organic cocoa powder (10g)

• ½ cup quick oats (40g)

• ½ tsp baking powder

• ¼ tsp Himalayan pink salt

• 3–4 tbsp organic coconut sugar OR ⅓ cup pure maple syrup, raw honey, or agave (75g)

• ¼ cup organic coconut oil

• 2 tsp pure vanilla extract

• 3–5 drops dōTERRA CPTG Peppermint essential oil (or Wild Orange essential oil)

• ½–⅔ cup chocolate chips (115–140g)

• Optional: extra chocolate chips for decorating the top

Directions:

1. Preheat your oven to 350°F (180°C).

2. In a bowl, mix together all the dry ingredients (cocoa powder, quick oats, baking powder, and salt). Set aside a few chocolate chips for sprinkling on top.

3. Add the black beans, coconut oil, sweetener of choice, vanilla extract, and peppermint (or orange) oil to a blender. Blend until completely smooth.

4. Combine the wet mixture with the dry ingredients and stir until well mixed. Fold in most of the chocolate chips.

5. Pour the batter into a greased 8×8 inch pan. Sprinkle the remaining chocolate chips on top for a pretty finish.

6. Bake for 25–35 minutes. It’s okay if the centre still looks a little soft or “chewy” — they will firm up as they cool.

7. Remove from the oven and let the brownies sit for at least 10 minutes before cutting. They will continue to set as they cool.

Enjoy them slightly warm or completely cooled — they’re delicious either way!