THE BEST Black Bean Brownies

Hey, hey, friends! I’m so excited to share this recipe with you!

If you’ve been reading my blog for a while, you know I’ve posted a couple of “bean” brownie recipes…they can be found below:

Sweet Potato Black Bean Brownies
Chickpea Brownies
Raspberry Thumbprint Cookies

However, because I love to experiment in the kitchen…I’ve created THE BEST black bean brownie recipe, and I just have to share. These are by far my favorite, and they happen to be refined sugar free!

THE BEST Black Bean Brownies

Well, kind of. Other than the dark chocolate chips (which the kind I used does have some added sugar), these babies are sweetened with dates. I love dates because they are high in fiber, various vitamins & minerals and completely satisfy my sweet tooth.

Other ways to enjoy dates:
While I highly encourage you to make these black bean brownies, there are many ways to enjoy this delicious fruit. Below are some ideas!
Healthier Chocolate Turtles
Vegan Raspberry Tart 
5 Ingredient Cookie Dough Bites
Add to any baked good
Chop & add to oatmeal
Stuff with peanut butter
Stuff with 3-4 dark chocolate chips
Add to smoothies
Enjoy PLAIN!

There are so many ways to enjoy dates, but using dates as the sweetener in these brownies really gives them a nice, fudgy texture and sweet flavor. Find the recipe below! Be sure to tag me in your creationg on social media! ūüôā

 

THE BEST Black Bean Brownies

  • Servings: 12 brownies
  • Difficulty: easy
  • Print

Ingredients:
1 can (15 oz) black beans, drained & rinsed
1/4 cup old fashioned oats
1/2 cup unsweetened apple sauce
10 pitted dates
2 eggs
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 salt
1/2 cup dark chocolate chips (plus more for topping)

Directions:
1. Preheat oven to 350 F. Spray baking dish with non stick spray or line with parchment paper.
2. In a high speed blender or food processor, add drained black beans + oats + applesauce +  pitted dates + eggs + cocoa powder + baking soda + baking powder + salt. Blend until smooth.
3. Pour brownie batter into a mixing bowl and add dark chocolate chips. Mix well.
4. Add brownie batter to greased or parchment paper lined baking dish. Top with more chocolate if desired.
5. Bake at 350 F degrees for 20-25 minutes.
6. Allow brownies to cool for at least 30 minutes before serving. Store in the refrigerator.

Additional add ins:
Walnuts or Pecans
Peanut Butter Swirl
Coconut Flakes
Sprinkles

 

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Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Registered Dietitian
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Twitter: @katrinadetterRD

 

 

Raspberry Thumbprint Cookies–With a Twist!

Guess what?¬† It‚Äôs February!¬† Which means it‚Äôs the month of love.¬† Now, this isn‚Äôt going to be a sappy blog post about how much I am in love‚ÄĒalthough I am!¬† And in 248 days I will get to marry the love of my life!¬† But that is beside the point.

When I think about February, I think of Valentine‚Äôs Day.¬†¬†Not only Valentine‚Äôs Day, but also all the chocolate and treats associated with it.¬†¬†It is a tradition for significant others and secret admirers to get gifts for ‚Äútheir person‚ÄĚ.¬†¬†In addition to that, many Valentine‚Äôs parties happen.¬†¬†One thing I remember from my childhood is thumbprint cookies‚ÄĒyou know, the ones made out of shortbread with the gooey jam-filling inside.¬†¬†Well, in celebration of a childhood memory, I created my version of these thumbprint cookies.

Now, these aren’t just any thumbprint cookies, these cookies have a secret ingredient.  Can you guess by looking at them?

cookies 3

I have gotten raspberries (obviously), coconut oil, dark chocolate‚ÄĒbut one person did indeed guess the secret ingredient.¬†¬†While these delicate goodies do contain raspberries and dark chocolate, those are not the secret.¬†¬†My secret ingredient in these cookies is—BLACK BEANS!

I know right?  Weird.  For the past few years, black beans have made an appearance in the dessert world.  I first heard of them in black bean brownies, which I have made a few times.  However, I have not seen many black bean cookie recipes around, much less a thumbprint black bean cookie recipe, so I decided to create one that was similar to my childhood cookie.

The beauty of this cookie is that it contains black beans, which are very high in fiber, which is great for your gut.  Instead of grabbing those fiber one bars and supplements, opt for these nutrient dense cookies!

This is also my first attempt at making thumbprint cookies!  However, I am quite pleased with how they turned out.  I will now show you a step-by-step process in creating this divine dessert.  At the bottom of the blog is the recipe and procedure.

For the cookies, you will need one can of black beans, 2 tablespoons of whole wheat flour, 2 tablespoons of creamy peanut butter (or nut butter substitute), 4 tablespoons of milk (I used unsweetened vanilla almond milk), 4 tablespoons of unsweetened cocoa powder, 1/3 cup of brown sugar, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, ¬Ĺ teaspoon of salt, and 3 tablespoons of chopped dark chocolate (70%).

ingredients

To blend up the drained and rinsed black beans, I recommend using a food processor.¬†¬†I used a NutriBullet blender because that is what I have in my college apartment‚ÄĒI have to be a minimalist baker while I am here.¬†¬†Blend up the drained and rinsed black beans with the 2 tablespoons of peanut butter and 4 tablespoons of milk.

black beans

In a separate bowl, mix the whole-wheat flour, cocoa powder, baking powder, cinnamon, brown sugar, and salt well.  Add the chopped 70% dark chocolate.

dry ingredients

**Nutrition fact**  I used 70% dark chocolate because it is rich in antioxidants which can help prevent a free radical build-up damaging the cells in your body.  That topic is for a later blog coming this month.

Now the fun begins!  Combine the black bean puree with the dry ingredients.  Mix well together (I had to use my hands), and form a ball.  Wrap in plastic wrap and refrigerate for at least 3 hours.  This will help the dough become firm enough to form little thumbprint cookies.

cookie dough 2

Once the dough has chilled for at least 3 hours, it is time to form into the traditional thumbprint design!  I cut the dough into small squares and then shaped them in ball form, and created a dip in the middle to hold raspberry jam.

cookie dough

Now it is time for the jam!¬†¬†Now, you could definitely use your favorite brand of raspberry jam, but I made my own!¬†¬†It was more of a raspberry sauce that I thickened with corn starch, but it is a simple recipe.¬†¬†Start with a ¬Ĺ cup of fresh (or frozen) raspberries, blend up with 1/3 cup of water.¬†¬†Add to a sauce pan and bring to a boil.¬†¬†Dissolve ¬Ĺ tablespoon of cornstarch with 1 tablespoon of water, and slowly pour into the raspberry mixture while stirring.¬†¬†Make sure you continuously stir so the cornstarch does not gelatinize.

raspberry compote

Allow the ‚Äújam‚ÄĚ to cool.¬†¬†Once cooled, spoon into the little dips of the cookies and bake at 350-degree oven for 14-18 minutes.

cookies 2

Allow the cookies to cool.  The next part is optional.  I combined 1 tablespoon of almond milk to 2 tablespoons of powdered sugar to create a simple glaze.  Drizzle on top of the cookies, but make sure they are cool or else the glaze will melt.

cookies 3

And there you have it!  My version of Raspberry Thumbprint Cookies for Valentine’s Day!  Let me know in the comments below or on Facebook or Instagram (@betterwithkatdetter) if you tried the recipe!  See the recipe and directions below.  Enjoy!

Ingredients:

Cookie Dough

1 can Black Beans (drained and rinsed)

2 tablespoons of Creamy Peanut Butter*

2 tablespoons of Milk**

2 tablespoons of Whole Wheat Flour

4 tablespoons of Unsweetened Cocoa Powder

1 tablespoon of Baking Powder

1/3 Cup Brown Sugar

1 teaspoon of cinnamon

¬Ĺ teaspoon of salt

4 tablespoons of 70% Dark Chocolate, chopped

Raspberry Sauce

¬Ĺ cup fresh (or frozen) Raspberries

1/3 cup of Water

¬Ĺ tablespoon of Cornstarch + 1 tablespoon of water, dissolved

Basic Decorative Glaze (optional)

2 tablespoons of powdered sugar

1 tablespoon of milk

*I used natural peanut butter, but you could use whatever you have, or a nut butter substitute.

**Any kind of milk will work.  I used unsweetened vanilla almond milk

Thumbprint Cookies

Directions:

  1. In a blender or food processor, blend up drained & rinsed black beans, peanut butter, and milk until creamy.
  2. In a separate bowl, combine all dry ingredients: flour, cocoa powder, baking powder, cinnamon, salt, brown sugar, and chopped dark chocolate.
  3. Mix black bean mixture with dry ingredients until well incorporated.  Shape into a ball and refrigerate for at least 3 hours.
  4. Shape dough into little ‚Äúthumbprint‚ÄĚ cookies.
  5. Fill with raspberry sauce or store bought jam.
  6. Bake at 350 degree oven for 14-18 minutes.
  7. Let cool.
  8. Decorate with vanilla glaze (optional).

Directions for Raspberry Sauce:

  1. Blend raspberries and water.  Pour into a saucepan.
  2. Under medium heat, bring to a boil.
  3. Stir in the cornstarch mixture.
  4. Boil and stir vigorously for 2-3 minutes.
  5. Allow to cool.

Directions for Glaze:

  1. Mix powdered sugar and milk together.
  2. If it is too runny, add more powdered sugar.
  3. Drizzle on cooled cookies.