World Famous Caribbean Brownies

Congratulations! Your life just got better!

I deem these brownies “World Famous” because they are TOTALLY famous in my world. Hopefully soon to be famous in yours too!

I would love to tell you that while I was vacationing in the caribbean I suddenly was inspired to create these brownies, but that would be a lie.  Actually, I was inspired while sitting in my kitchen having a stare down with my last lonely papaya.  Papaya and I were having a moment. Then it hit me! You! – Papaya! – You are going in a brownie, and you shall make that brownie deliciously moist without adding fat! Woohoo! I threw in black beans for plant based protein and density, and dates for that caramel sweetness.  Since black beans and papaya are dominant in caribbean cuisine, I thought this be a fun name for them!  At that moment, history was made.  My World Famous Caribbean Brownies were born.

Oh, and if you have tried black bean brownies in the past and were underwhelmed…try one more time…these are fabulous!! These are LOW FAT, Refined Sugar Free, Gluten-Free, Oil-Free, Full of Potassium, AND they don’t taste like beans! They taste like chocolate heaven!!

Ingredients (yields 12-15)

3 Bananas (2 for brownie base and 1 banana reserved for chunks)

1, 15 ounce Can Black Beans, unsalted, drained and rinsed (I use Eden’s Organic BPA Free)

10 Medjool Dates, pitted

3 Tablespoons Cocoa Powder, unsweetened (I use Wonderslim Wondercocoa)

1 Small Ripe Sunrise Papaya (about 1 Cup pureed)

1 Tablespoon Pure Vanilla Extract1

1 Cup Gluten-Free Oat Flour 

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 – 1/2 Cup Walnuts, chopped, unsalted (optional) 

Directions

1. Place 2 bananas, black beans, dates, cocoa powder, papaya, and vanilla extract in Vitamix and blend on high until smooth.

2. In a medium mixing bowl, combine the brownie mixture with the walnuts, flour, baking powder and soda. 

3. Once the mixture is combined then sliced the third banana and fold into the batter gently.

4. Preheat oven to 350 degrees. Line a 9×13 inch baking pan with parchment paper or either very lightly mist with spray. Pour batter into pan and cook for 30 minutes uncovered. Let cool before slicing.

**Notes: I actually prefer these brownies the next day once the flavors have melded and intensified! I store mine in the refrigerator, and eat them chilled. That’s just me!! 🙂