These black bean brownies are a healthy twist on a classic dessert. Made with wholesome ingredients like black beans, oats, coconut oil, and maple syrup, they’re packed with nutrients and fiber, yet still satisfy your chocolate cravings.
Why You’ll Love This Recipe:
- Fudgy and Amazing: These brownies are rich, fudgy, and all-around incredible. They’re perfect for chocolate lovers who want a healthier dessert option.
- No Bean Flavor: Despite being made with beans, these brownies have no bean flavor. The beans serve to replace some of the fat, making them lower in calories and cholesterol.
- Stealthily Healthy: The black beans in these brownies provide nutrients like protein, fiber, and iron, without sacrificing the chocolatey goodness.
- Perfect for Special Diets: These brownies are gluten-free, dairy-free, vegan, and nut-free, making them a great dessert for people with allergies or dietary restrictions.
- Easy to Make: The recipe is simple and easy to follow. The food processor does most of the work, making it a quick and hassle-free process.
Ingredients:
- Refined coconut oil (or canola oil or olive oil)
- Old fashioned rolled oats
- Baking powder
- Canned low-sodium or no-salt black beans (rinsed and drained)
- Pure maple syrup
- Unsweetened cocoa powder (sifted)
- Espresso powder (or instant coffee)
- Pure vanilla extract
- Kosher salt
- Chocolate chips (mini semi-sweet, divided)
Instructions:
- Preheat oven to 325 degrees F and line an 8×8-inch baking pan with parchment paper.
- In a food processor, blend the oats and baking powder until they turn into a fine oat flour consistency.
- Add the black beans and blend until they’re broken up and the mixture looks grainy.
- With the machine running, pour in the maple syrup and coconut oil. Blend until the mixture is very smoothly combined.
- Add the cocoa powder, espresso powder, vanilla, and salt. Blend until well combined and thick.
- Fold in three-quarters of the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top into an even layer.
- Sprinkle the remaining chocolate chips evenly over the top.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the brownies cool in the pan for 30 minutes, then use the parchment paper to lift them onto a cutting board.
- Slice and enjoy!
Storage:
- Store black bean brownies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
- To freeze, cover the brownies uncut in the pan with foil and store frozen for up to 2 months. Let thaw overnight in the refrigerator before serving.
Tips:
- For a thinner brownie, halve all of the ingredients except the chocolate chips (use 2/3 cup total). The thinner brownies will bake in 24-25 minutes and be more low calorie.
- For the best flavor and texture, let the brownies chill in the refrigerator for a few hours before serving.
- Enjoy leftovers at room temperature or warm slightly in the microwave for a fudgy treat.
