Black Bean Brownies

in Recipes

I have been reading about the wonders of black bean brownies for months. They’re supposably super delicious, moist (love/hate that word), healthy, and knock normal brownies out of the water. Trust me, I have been oh so skeptical about these claims. I mean, I wanted to like the idea of them – black beans are packed with protein, folic acid, and fiber – but really, beans in brownies?

Luckily, I have a very open mind when it comes to trying new foods. Plus, I’ve eaten some very strange things as I’ve journeyed across the world, including a scorpion in Thailand – which is an entirely different story, but I digress…

So, with an open mind I decided to give this recipe a whirl. Beans in brownies… bring it on!

As they cooked away in the oven, I noticed two very important brownie things. One, the looked like brownies – always a good thing. Two, they smelled like brownies – a very necessary thing. When they finally cooled off a bit, (well not as long as they should, but I was dying to try them) I cut the brownies up, and dug in.

Deep breath…Oh my goodness brownie lovers, these are for you! (And me, and non-brownie lovers, and really just everyone). Chocolaty, fudgy, moist…basically everything you could ever need in a brownie. Plus these brownies are gluten free, refined sugar free, and vegan too! They’re delicious topped with ice cream, delicious with fruit, delicious dipped into almond milk, delicious at 8am, 4pm, and 9pm. Basically just delicious.

I think I need to start putting black beans in more desserts…

Black Bean Brownies

Makes 16 brownies

1 (15 oz) can black beans, drained and rinsed
½ cup rolled oats, processed into flour in a blender or food processor
½ cup maple syrup
¼ cup coconut oil, melted
½ cup cacao powder
2 T black coffee
2 tsp pure vanilla extract
½ tsp baking powder
½ tsp salt
½ cup chocolate chips, cacao nibs, or chopped dark chocolate bar

Preheat oven to 350 F and line a 8×8 baking pan with parchment paper.

Place the black beans in a food processor or blender and blend until smooth. Add coconut oil and maple syrup and continue to process until the batter is smooth.

Add oat flour, cacao powder, vanilla extract, baking powder, and salt, and process until combined.

Pour into lined baking sheet and top with ½ cup chocolate chips/cacao nibs. Use a knife to swirl in pieces to the brownie batter. Bake brownies for 25-30 minutes. Cool completely before cutting. Enjoy!

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