Espresso Bean Brownies
High protein, high antioxidant, heart-healthy, flourless, dairy-free
Brownies are one of my favorite desserts. So, I made it my mission to create tasty brownies that would count as perfectly healthy meals for breakfast, lunch or dinner. My Espresso Bean Brownies combine my love for coffee with dark chocolate and heart-healthy, protein-laden beans. I add extra protein with eggs from my happy chickens. The final touch to any healthy brownie is walnuts. These brownies burst with flavor and healthy antioxidants and fiber. Go ahead, indulge without guilt!
Chocolate Pecan Chickpea Cookies (aka Skinny Chicks)
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1 cup dried pitted dates
1 cup hot, strong brewed coffee/espresso
3/4 cup dark chocolate chips
1/2 cup coconut oil
1/2 cup olive oil
2 cups black or Adzuki beans, 15 oz (425g) can
3/4 cup maple syrup
1 tablespoon vanilla extract
5 large eggs
Dry
1 cup walnuts, rough chopped
3/4 cup unsweetened cocoa powder
3/4 cup dark chocolate chips
1/2 cup brown rice flour
1 and 1/2 tablespoon fine ground coffee beans
1 teaspoon baking powder
1 and 1/2 teaspoon salt
large crystal salt
extra walnut pieces
chocolate covered coffee beans
Makes 36 cupcake brownies or 30 brownie pan brownies
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Spray three 12-count single-square brownie or cupcake tins liberally with oil.
2. Place dates into a small bowl with a cup of extra hot, extra strong espresso, soak 15 minutes.
3. In a microwave safe bowl, combine chocolate chips, coconut and olive oil. Heat for 45 seconds until oil is hot. Add chocolate chips and let sit for 5 minutes to melt. Stir to blend melted chocolate. Set aside.
4. Place beans in a strainer to remove excess liquid. Place drained beans into blender along with maple syrup, vanilla and soaked dates (including the soaking espresso liquid). Blend 2 minutes until thickened to a smooth bean batter.
5. In a large bowl whisk 5 large eggs until light and fluffy. Add the melted chocolate and bean batter. Stir into a silky batter.
6. Add right into your large bowl of batter the dry ingredients: walnuts, cocoa powder, chocolate chips, rice flour, fine ground coffee beans, baking powder and salt. Stir to combine.
7. Scoop batter into tins. Fill each to the top. Decorate brownies with a few walnuts, a pinch of large crystal salt and one chocolate coffee bean.
8. Bake 20 minutes until the cakes are set. Halfway through baking, turn pans one half turn on oven rack for even cooking.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!