These gluten-free and plant-based chocolate-chip studded brownies are made with a delicious and fiber-rich ingredient: black beans!

Rich in folate and other B vitamins, protein, magnesium, and iron, black beans are a staple that I always have in my pantry. Of course, I tend to use them black beans in tacos, salsa, soups, and stews, but using a can for a sweet treat is a fun spin on using this pantry superfood.

These black bean brownies are so easy to make, and are made with just a few pantry staples.

To make them, you’ll simply drain and rinse a can of black beans. I tend to purchase unsalted black beans, and always in a BPA-free can. Add drained and rinsed black beans to a food processor or high-speed blender with maple syrup and melted coconut oil. Blend until smooth and creamy. You’ll then add in oat flour (made from processed rolled oats!) cacao powder, black coffee or espresso, vanilla extract, baking powder, and sea salt for an essential hint of saltiness to balance out the sweet. Pour this mixture into a prepared baking dish and dot with chocolate chips, cacao nibs, or chopped up chocolate bar chunks – yum.

Once these brownies are baked, I recommend serving them with a big scoop of vanilla ice cream and devouring ASAP. Happy baking!

Black Bean Brownies (Gluten-Free, Vegan, Plant-Based)

Yields 16 brownies

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients:

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 Tbsp black coffee
2 tsp pure vanilla extract
½ tsp baking powder
½ tsp sea salt
½ cup chocolate chips, cacao nibs, or chopped dark chocolate bar, to garnish

Directions:

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

2. 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.

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

4. 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.

5. Cool completely before cutting. Enjoy!

Notes:

-In the images, I used a cast-iron skillet to bake these brownies. Feel free to do the same! Just make sure to liberally grease your cast-iron skillet with coconut oil or avocado oil before adding in the brownie batter.