Recipe: Healthier chocolate black bean brownies
There are some moments in life (weekend movie marathons, celebrating after you cleaned your entire apartment, waking up with a random chocolate craving) when only brownies will do.
So what do you do when dessert is totally called for—but you’d rather skip the loads of butter and refined sugar? Just call in this recipe from food blogger Olena Osipov of iFOODreal, who taps black beans for an extra rich protein punch.
“What makes these black bean brownies a rockstar of all healthy desserts is the fact that they are made without any added sugar,” she says. “Instead, I used Medjool dates that add sweetness, up the fiber content, and make brownies extra fudgy.”
“I usually make these on weekends, but you can eat them for breakfast because they’re essentially just beans and dates.”
The star ingredients—black beans, eggs, and applesauce—are all on the newly expanded Weight Watchers Freestyle zero Points® foods list, a guide of good-for-you options you can enjoy without derailing your healthy lifestyle.
And because there are over 200 zero Points® foods on the Freestyle menu, there’s still plenty of room in the equation for the old-fashioned brownies your mom made if that’s what you’re craving (totally understandable). But in those regular, I-just-want-something-sweet moments? These are clutch.
“I usually make these on weekends, but you can eat them for breakfast because they’re essentially just beans and dates,” Osipov says. Dessert (or breakfast) is served.
Scroll down to get the recipe, and preheat your oven ASAP.
Yields 16 brownies; 4 SmartPoints® per serving
14 oz. can black beans, drained and rinsed
2 eggs, large
½ cup applesauce, unsweetened
10 Medjool dates, pitted (about ½ cup packed)
2 Tbsp brewed coffee, optional
1 tsp pure vanilla extract
½ cup cacao powder
1/4 tsp salt
½ tsp baking soda
¼ cup chocolate chips
1. Preheat oven to 350° F. Line 8×8 square baking dish with unbleached parchment paper and spray with cooking spray.
2. Add all ingredients, except chocolate chips, to a powerful blender or food processor and process until smooth.
3. Pour batter into baking dish, top with ¼ cup chocolate chips, and bake for 30 minutes. Remove from the oven and let brownies cool for five minutes. Transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
4. Refrigerate in an airtight container for up to five days or freeze for up to three months (if you and your friends don’t gobble them all up immediately).
In partnership with Weight Watchers
Photos: Courtesy of Olena Osipov