Brownies or blondies? Which one do you like most?

Both are usually: moist, soft, square shaped, black or white, flavourful and addictive. The original brownies or blondies contain a lot of sugar and butter. Of course you can eat this sometimes on a special occassion, but for sure not too often.

Well, that reason made me earlier this year enthusiastic to make “healthyfied” brownies and blondies. For example I made and shared:

 

Moist sweet potato walnut browniesbrownies

 

 

 

 

As you can see I experimented with all kinds of pulses, vegetables and/or fruits in my brownies/blondies, like sweet potato, banana, white beans and chickpeas. Since I have to eat gluten-free for a while by instructions of my specialist, I became more and more interested in finding ways to vary with meals throughout the week. I learned a lot about health & nutrition in the past decade, but I never had to REALLY eat gluten-free, so of course: I didn’t. Because you really don’t have to avoid eating gluten as long as you don’t have a disease, syndrome or another health issue! Gluten aren’t bad things for overall healthy people.

I started my gluten-free diet period with the well knows gluten-free ingredients, like rice, quinoa, sweet potatoes, chickpeas and … yes, that was about it.. Especially snacking was a little hard for me in the beginning, because I loved bread, crackers, biscuits, cakes, etc.
Now that it all has to be gluten-free, I started varying more with other things, like lentils and buckwheat. Today I wanted to make brownies with black beans since I read so many good things about its surprising taste combined with chocolate.

Not only its surprising taste, but also the surprising nutritional value of black beans is exciting. Black beans are member of the pulses family and the beans provide in a lot of important macro- and micronutrients. The beans are rich in fibers, protein, (low glycemic) carbs and also provide a lot of vitamins & minerals, like folate, magnesium and manganese. Black beans are known for improving cardiovascular health, protecting against cancer, improving digestive health, providing long lasting energy & stabilizing blood sugar levels (Dr. Axe, 2017).

After a bit of trial & error, I was totally satisfied with my black bean brownies! Actually, my husband loved (!) them too, and he also was very positively surprised by black bean brownie version. He loved to eat them just before his workouts. I like them as a morning snack with some good strong black dark roast coffee :).

 

 

 

Why do they taste so good?
They are spiced vanilla and coffee extract, which goes really well with chocolate. Also, they are very moist but just not fall apart, but they do sort of right away melt in your mouth when you eat them! The chocolate chips (go for very dark) give some some unexpected nice bites.
Besides, I like more because of its nutritional value! Slow as well as quick releasing carbs & fibers (black beans, maple syrup, cacao powder and coffee as stimulant), to give you a nice & healthy shot of energy. These brownies are great as a small snack and contain about 70-75 calories per rectangle brownie!

Below you can find the recipe and I hope they come out as good as mine come out! At the bottom of the post you can find alternatives to some ingredients. Be aware it may change the taste if you replace ingredients. Also, don’t bother to react on the post with the questions you might have!

Enjoy & let me know your results!

Print Recipe
Black Bean Coffee Brownies
These gluten-free black bean coffee brownies are an amazing low-calorie but nutrient-dense snack in between your main meals. The recipe makes 18 1" by 3" brownie rectangles brownies.
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 45 minutes
Servings
brownies
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 45 minutes
Servings
brownies
Ingredients
Instructions
  1. Preheat oven to 350 degrees
  2. Put the flax seed in a small bowl, add the water and the coffee granules and stir. Let rest until it becomes gelatinous (usually takes about 10-15 minutes for it to become 'flax eggs')
  3. Beat the egg whites until fluffy (I used my kitchen aid and mixed it for about 5')
  4. Put the black beans, maple syrup, sugar, soft butter (or oil), baking powder and vanilla in a big bowl and blend it until smooth (I used a hand blender)
  5. Add the flax eggs too and blend again to smooth
  6. Add the beaten fluffy egg whites and gently stir in the mixture with a spoon (don't over mix! Gentle!)
  7. Stir until all ingredients are incorporated very well
  8. In the end: add the chocolate chip and stir again
  9. Put the batter in a square baking pan (e.g. 8x8")
  10. Optional: spread the pieces of walnuts on top of the batter
  11. Bake in preheated oven for about 30-35 minutes until firm (and when top is firm & shiny)
  12. After taken out of oven, leave in the pan for 15 more minutes
  13. Take it our of the pan and let it cool for another 30-60 minutes (brownies become more firm when cooled down)
  14. Cut the cake in about 18 rectangle brownies, and enjoy!
Recipe Notes

Alternatives:

  • Use chia seeds to substitute flax seed
  • Use honey to substitute maple syrup
  • Use coconut sugar to substitute brown sugar
  • Use coconut oil to substitute butter
  • Use 4 tbsp espresso shot to substitute the water (and leave the instant coffee out)
Share this Recipe
Black Bean Coffee Brownies
Tagged on:                                                             

Leave a Reply

Your email address will not be published. Required fields are marked *

Instagram
YouTube
Facebook
Facebook
Pinterest