Description

Brownie meets pecan pie in this innovative dessert, you’d never know the base is super healthy black beans!

Scale

Ingredients

Brownie Base Ingredients:

1 15-oz can black beans rinsed and drained

3 large Eggs

3 Tbsp Coconut Oil, melted

1 tsp. Vanilla Extract

¼ cup unsweetened Natural Cocoa Powder

⅔ cup Coconut Sugar (or reduce sugar to 1/3 cup, add 1/2 tsp. Smart Monk)

½ tsp Baking Powder

¼ tsp Salt

½ cup Dark or Semi-Sweet Chocolate Chips

Pecan Pie Topping:

1/4 Cup Unsalted Butter

1/2 cup Coconut Sugar (or reduce sugar to 1/4 cup, add 1/2 tsp. Smart Monk)

1 1/2 cups Pecans, rough chopped

1/4 cup Coconut Cream or Heavy Cream

pinch salt

Instructions

Brownie Base:

Preheat oven to 350 F
Puree black beans in food processor into a rough paste.
In a large bowl, mix the bean puree, eggs, oil, and vanilla.
In a separate bowl, combine cocoa powder, sugar, baking powder and salt.
Add the dry ingredients to the wet and stir in the chocolate chips.
Prepare a 8×8 or 9×9 inch pan with grease and line with parchment paper.
Pour in batter and bake for 25 minutes, while preparing the pecan topping.

Pecan Pie Filling:

In a small saucepan set over medium heat, add the butter and brown sugar.
Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn.
Stir in pecans, heavy cream or coconut cream and salt, remove from the heat
Remove the brownies from the oven, and spoon over the topping.
Return to the oven and cook for 5 minutes more.
Allow to cool, cut into squares.
Store brownies covered at room temperature.

Notes

To cut down on the sugar in the recipe, a natural sweetener may be substituted for part of the recipe. My recommendation is to use stevia or monk fruit, I cover these in this article:

https://tasteofhealing.com/not-so-sweet-the-best-and-worst-sugar-substitutes/