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Black Bean Brownies Recipe

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These Black Bean Brownies are a deliciously fudgy and healthy alternative to traditional brownies, made with wholesome ingredients like black beans, coconut oil, and cocoa powder. Perfect for a gluten-free and dairy-free treat, they combine rich chocolate flavor with the added nutrition of beans and nuts, making them a guilt-free dessert for any occasion.

Ingredients

Brownie Batter

  • 1 15 oz can black beans, drained and rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • ⅓ cup melted coconut oil
  • ¼ cup cocoa powder (or raw cacao powder)
  • ⅛ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract

Add-Ins

  • ½ cup dairy-free chocolate chips
  • ⅓ cup chopped raw walnuts (optional)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan thoroughly to prevent the brownies from sticking.
  2. Blend: In a food processor or blender, combine the drained and rinsed black beans, eggs, pure maple syrup, melted coconut oil, cocoa powder, fine sea salt, baking powder, and vanilla extract. Blend until the mixture is completely smooth to ensure a rich and fudgy batter.
  3. Stir: Remove the blade from the food processor and gently fold in the dairy-free chocolate chips and chopped walnuts if using. Alternatively, you can sprinkle the walnuts on top once the batter is in the pan for a crunchy topping.
  4. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35 minutes, or until the brownies are set in the center and a toothpick inserted comes out clean or with just a few moist crumbs.
  5. Cool & Serve: Allow the brownies to cool completely in the pan before cutting into 16 squares. Enjoy your fudgy black bean brownies as a nutritious and delicious treat!

Notes

  • Make sure to rinse the canned black beans thoroughly to remove any excess sodium and improve flavor.
  • If you prefer a nut-free version, simply omit the walnuts and increase chocolate chips slightly if desired.
  • These brownies keep well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
  • For extra gooey brownies, slightly underbake by 2-3 minutes.
  • You can substitute coconut oil with another neutral oil like avocado oil, but coconut oil adds a subtle flavor and texture.

Find it online: https://dishcooks.com/black-bean-brownies-recipe/