Breakfast, Dessert, Snack
Black Bean Brownies
These Black Bean Brownies are rich, fudgy and so chocolatey that you'll never guess they are also good for you. Made with no eggs and no flour, they're the perfect high protein vegan treat.
30 minTotal
9servings
Fat-forward
199
kcal
- 250 grams (9 oz.) can black beans drained and rinsed
- 60 grams (½ cup 1 tbsp) cocoa powder
- 50 grams (½ cup) blanched almond flour or rolled oats
- 100 grams (⅓ cup) maple syrup or honey
- 60 grams (¼ cup) peanut butter or almond butter
- 30 grams (2 tbsp) coconut oil or vegetable oil
- 2 to 3 tbsp milk of choice to consistency
- 1 tsp baking powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- 40 grams (¼ cup) chocolate chips
- Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- Drain and rinse canned black beans, or skip if you are using cooked beans.
- Add all ingredients to a bender - black beans, almond flour, cocoa powder, coconut oil, nut butter, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Process until smooth, mixing in little more milk in case the batter is too thick.
- Stir in the chocolate chips, but do not blend again.
- Transfer black bean brownie batter to the prepared baking pan and top with chocolate chips if you desire.
- Bake in hot oven for 18 to 25 minutes, or until the brownies are firm inside but still fudgy. Do not overbake. Remove from the oven and let cool at room temperature before serving.
199
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.