Black Bean Brownies
These ultra-fudgy, moist, and decadent black bean brownies are going to become your new favorite treat. And guess what? They are gluten-free, vegan, and naturally sweetened. But as good as the real deal. And whoever tries a bite will never guess they are filled with fiber-rich black beans and only healthy ingredients!
Servings: 9 brownies
Calories: 174kcal
Ingredients
- 2 tablespoons flaxseed meal
- 3 tablespoons water
- 1/3 cup almonds - or almond flour
- 1 can (15oz) black beans - drained and well rinsed (note 1)
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 10-12 big Medjool dates
- 3/4 cup almond milk - or any other milk of your choice
- 1 teaspoon vanilla
- 3 tablespoons almond butter - (keep 1 tablespoon aside for decorating)
- Dark chocolate - cut in chunks for toppings
Instructions
- Preheat the oven to 350F (175C). Make the flax eggs (note 2). In a small bowl, mix the flax seeds with 3 tablespoons of water and set aside for 5-10 minutes until they reach a jelly consistency.
- If using almonds, add the almond to a food processor and blend until they are like a coarse flour. Add the rinsed black beans, pitted dates, cocoa powder, almond milk, baking powder, 2 tablespoons of almond butter (reserve 1 for later), flax seeds mixture, and vanilla. Puree until smooth.
- Grease an 8×8 inch pan, then line it with parchment paper. Pour the mixture into the baking pan and distribute evenly. Then, drizzle with the additional almond butter and use a knife to create swirls. Sprinkle with chopped chocolate chunks or chocolate chips.
- Bake for 35-40 minutes until the edges start to brown. The toothpick test won't work well here because these brownies are meant to remain a bit gooey in the middle.
- Let the brownies cool completely before cutting (note 3). Enjoy!
Notes
Note 1: Make sure to buy black beans with no salt added to the water.
Note 2: You can substitute the flax eggs for 1 big banana or 1 egg.
Note 3: Seriously, let them cool! Or you won't be able to cut them, and they'll crumble into a (still delicious) mess.
How to store: Store in the fridge in an airtight container for up to 5 days. Remove them from the fridge a couple of hours before eating them, or warm them in the microwave for 10 seconds.
Freeze: You can freeze them in an airtight container for up to 3 months. Separate the layers with some parchment paper.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Sugar: 15g