Black Bean Brownies

Ingredients

• 1 (15oz) can black beans, drained and rinsed
• 3 ripe bananas
• 1/3 cup cocoa powder
• 1/2 cup oat flour (blend rolled oats to make flour)
• 1/4 cup ground flax seeds
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)
• 1/4 cup date paste or 8-10 medjool dates, pitted

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.

2. Make date paste (if using dates): Blend dates with 2-3 tbsp water until smooth.

3. Blend wet ingredients: In a food processor, combine black beans, bananas, date paste, and vanilla. Blend until completely smooth, scraping down sides as needed.

4. Mix dry ingredients: In a bowl, whisk together cocoa powder, oat flour, ground flax, baking powder, and salt.

5. Combine: Add dry ingredients to the food processor with wet ingredients. Pulse until just combined. Fold in walnuts if using.

6. Bake: Pour batter into prepared pan, spreading evenly. Bake for 22-25 minutes until a toothpick comes out with just a few moist crumbs (don’t overbake!).

7. Cool: Let cool completely in pan before cutting into 12 squares.

Why This Works

These brownies prove that fiber-rich foods can be indulgent:

• Black beans (5g fiber per serving): The secret ingredient that makes these fudgy
• Oat flour (1.5g fiber): Whole grain goodness
• Flax seeds (1g fiber): Omega-3s plus fiber
• Bananas (0.5g fiber): Natural sweetness, no refined sugar

The result? Rich, chocolatey brownies with 7g of fiber per serving. No one will guess there are beans in these!

Tips

• Don’t skip the date paste - it provides the sweetness naturally
• For extra chocolatey brownies, add a handful of whole food cacao nibs
• Store in an airtight container in the fridge for up to 5 days