I’m known to commonly use beans in my brownies recipes but I’ll be the first to admit while yes, they are delicious, black bean brownies just don’t have the same texture as real brownies. I’ve used avocado–tastes amazing but still not the same. I’ve used bananas–great if you want a banana flavored brownie.
It’s been two years since my healthy baking journey began and I think I have finally put the right ingredients together and created THE ULTIMATE HEALTHY BROWNIE that tastes like a freakin’ brownie!
Sooo fudgy, right?
- 1/2 c coconut flour (I used Better Body Foods)
- 1/2 c oat flour*
- 1/2 c pumpkin puree
- 1/4 c coconut sugar (I used Better Body Foods)
- 3 eggs, large
- 2 tbsp. agave* (I used Better Body Foods)
- 3 tbsp. unsweetened dark chocolate powder
- 1 tsp. baking powder
- 1 tsp. vanilla extract (I used Better Body Foods)
- stevia to taste (I used about 2 tsp)
- 35g dark chocolate
- Pre-heat oven to 350f and prepare an 8x8 inch baking pan with parchment paper.
- Mix all dry ingredients together.
- Add the pumpkin, agave and vanilla to the dry mixture and stir using a fork.
- Add in the eggs one and at time stirring with a fork until completely incorporated. The mixture will be very thick.
- Pour the brownie mixture into the pan and use your finger tips or a rubber spatula to press it evenly into the corners.
- Bake for 13-15 minutes.
- *If adding the chocolate glaze, melt chocolate in a double boiler and spread a thin layer over the top of the brownies once they are removed from the oven.
- Place brownies in the fridge for at least two hours before cutting into squares and serving.
Agave can be replaced with any sticky syrup such as maple syrup, brown rice syrup, honey or vitafiber.