This is a great recipe to try when you want a delicious, sweet snack but also needing to stay in the nutritious lines. Baking with black beans may sound like a bad thing and a little extreme but they have a mild flavor and are extremely rich, creamy and full of protein plus when you use pure essential oils like Peppermint, Wild Orange, Cinnamon or Lavender you really boost the flavor of the brownie, not to mention you get some great benefits of the essential oil.
I use essential oils daily, take classes and read all I can on how to use them safely, so when I was on doTerra’s site shopping and learning about some issues close to my heart (women’s health) I found this great recipe on their site and thought to share it. This is similar to the black bean cake I have made (also shared on this blog) so I couldn’t wait to try it!
1 (15 ounce) can black beans, drained and rinsed
2 large eggs
¼ cup cocoa powder
⅔ cup honey
⅓ cup coconut oil
½ teaspoon baking powder
Pinch of salt
2–4 drops Peppermint oil less is more with pure essential oils, a little goes a really long way!
¾ cup chocolate chips, divided or depending on the essential oil you put in you can try PeanutButter or white chocolate chips.
- Preheat oven to 350° F.
- Place all ingredients, except for chocolate chips, in blender or food processor and blend until smooth.
- Pour batter into large bowl and stir in ½ cup chocolate chips.
- Pour into greased 8×8-inch pan and top with ¼ cup chocolate chips.
- Bake 30–35 minutes or until toothpick comes out clean.