Nicoya-Inspired Black Bean Brownies

Welcome to a taste of longevity with our latest kitchen adventure—Nicoya-inspired black bean and cayenne pepper brownies topped with pumpkin seeds! These aren’t your average brownies. Inspired by the dietary habits of one of the world’s Blue Zones, Nicoya Peninsula in Costa Rica, where people live significantly longer than the global average, these brownies pack not only intense flavors but also impressive health benefits.

Why black beans? In Nicoya, beans are a staple that locals swear by for their protein and fiber, which promote digestive health and help keep you fuller longer. We’ve used black beans as a flour replacement, making these brownies gluten-free and surprisingly moist. The cayenne pepper doesn’t just add a kick of flavor, it also spikes your metabolism, helping burn calories faster.

And let’s not forget the pumpkin seeds— a crunchy, nutty topping rich in antioxidants, magnesium, and healthy fats. These seeds are a traditional snack in Nicoya and contribute to heart health and anti-inflammatory benefits.

So, whether you’re looking for a healthier dessert option that doesn’t skimp on flavor or just curious to try something new, these brownies are sure to impress. Get ready to indulge in a treat that’s decadently chocolatey, with a hint of spice and satisfying crunch. Perfect for a post-meal dessert or a healthy snack to power through your day!

Let’s get baking and bring a piece of Nicoya into our homes with these delightful brownies.

Ingredients

• 1 ½ cups cooked black beans (approximately one 15-oz can, drained and rinsed thoroughly)

• 2 large eggs

• 1/4 cup cocoa powder

• 2/3 cup honey or maple syrup (for a healthier, natural sweetener)

• 1/3 cup coconut oil, melted (plus a little extra for greasing the pan)

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• A pinch of salt

• 1/4 teaspoon cayenne pepper (adjust according to your preference for spice)

• 1/2 cup dark chocolate chips (optional, for extra richness)

• 1/4 cup pumpkin seeds, plus more for sprinkling on top

Instructions

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with a little coconut oil or line it with parchment paper.

2. Blend the Base: In a food processor or blender, combine the black beans, eggs, cocoa powder, honey or maple syrup, 1/3 cup melted coconut oil, vanilla extract, baking powder, salt, and cayenne pepper. Blend until the mixture is smooth and the beans are completely pureed.

3. Mix in Chocolate Chips and Pumpkin Seeds: If using chocolate chips, gently fold them into the batter along with the pumpkin seeds. Reserve some pumpkin seeds for topping.

4. Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle the top with additional pumpkin seeds.

5. Baking Time: Bake in the preheated oven for 20-25 minutes, or until the top is dry and the edges start to pull away from the sides of the pan. The brownies should be firm but still slightly moist in the center.

6. Cool and Serve: Allow the brownies to cool in the pan before slicing them into squares. For best results, let them cool completely before serving, as this helps them to set and makes them easier to cut.