Coming off my high of Valentine’s Chocolate Week, I wanted to finish up with this protein filled healthier version of a brownie. Now, I am sure half of you who are reading this have tried to bake a black bean brownie in one form or the other. They are great, yes? Well this version of mine is a mix of a handful of recipes I have tried sprinkled in with some of my culinary tricks of the trade.

As I type this I am craving one. Clients love them, friends love them. Typically they’re met with a “no way there are beans in here” response!  They are gooey, fudgy, chocolatey and the best part is you can enjoy them knowing you are eating good protein and fiber as well! Plus they are the easiest things to make. You throw everything in a food processor-puree away-and then stir in the chocolate chips, pour into a pan and bake! The recipe is both easy and delicious? YES!

xo, Kendra

Triple Chocolate Espresso (Black Bean!) Brownies

Free From the Top-9 Food Allergens

• 1-15 oz. can organic black beans, thoroughly rinsed
• 2 Tbsp. organic cocoa powder
• ½ c. finely ground organic oats
• ¼ tsp. fine sea salt
•  2 Tbsp. espresso powder
• ¼ c. honey
•  ¼ c. maple syrup
•  ¼ c. melted coconut oil
•  1 tsp. vanilla extract
•  1 tsp. baking powder
•  1 Tbsp. chia seeds* (or 1 egg if you can tolerate)
•  ¾ c. semisweet or dark chocolate chips
•  ¼ c. white chocolate chips

1.     Preheat oven to 350. Line an 8×8 baking dish or 9×9 baking dish with parchment paper and set aside.

2.     Put all the ingredients except the chocolate chips into a food processor. Process until finely pureed.

3.     Pour into the baking dish and sprinkle with the semisweet and the white chocolate chips. Bake for 18-20 minutes until set. Cool and put in the refrigerator until chilled. Cut into squares and enjoy!

happy foods are the best foods!