There’s something inherently disconcerting about a grown man ordering a skinny latte.
But then again, there may be something a little off about putting beans in a brownie, too.
Justifying brownies for breakfast isn’t quite as easy as just cutting a cake into squares. Brownies are in a category of their own, what with being a square shaped dessert and all…AND being so freaking rich and decadent.
What makes these OK for breakfast? Well, sheer stubbornness for one. If I want chocolate for breakfast, it’s just going to happen.
Also…look, I’m sorry, but the concept of a “healthy dessert” is pretty bullshit. If you’re compromising the ooey gooey-ness of a rich, fudgey brownie with stuff like black beans and applesauce and whatever, it’s not a dessert anymore because it’s not bad for you. Dessert is something delicious and bad for you. Fact.
And even if said bean brownie is indiscernible from a naughty dessert brownie, super rich and moist with just the right amount of “crumble,” we still know the truth. And no one wants to live a lie. Also fact.
If it’s good for you, it’s breakfast. MAYBE even a snack. But mostly breakfast…because breakfast requires coffee and coffee has been known to dramatically enhance the quality of all baked goods.
Besides, these are actually pretty good for you and all. Coconut oil makes you live foreveer, remember?
Rich, moist black bean brownies wholesome enough for breakfast.
- 1 can (14 oz) black beans, drained and rinsed thoroughly rinsed with warm water
- 3 eggs, at room temperature
- 1/2 c unsweetened cocoa
- 1/4 c coconut oil,* melted
- 2/3 c honey or maple syrup
- 1/2 t baking soda
- 1/2 t baking powder
- pinch salt
- Preheat oven to 350 degrees.
- Place all ingredients in a food processor.
- Pule until very smooth.
- Bake in an 8x8 baking dish for 25-30 minutes.
*Butter also works well