Description
These fudgy black bean brownies are a delicious, healthier twist on classic brownies, using black beans to create a rich, moist texture without compromising on flavor. Perfect for a gluten-free treat, they are packed with protein and fiber while being sweetened naturally with maple syrup and cane sugar.
Ingredients
Brownie Batter
- 1 can black beans (15 oz., drained and rinsed)
- 1/4 cup coconut oil (melted)
- 2 eggs
- 1 tsp vanilla bean paste
- 2 tbsp maple syrup
- 1/2 cup cane sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
- Prepare Black Bean Mixture: Place the drained and rinsed black beans into a food processor and pulse until they are broken down. Add the melted coconut oil, eggs, maple syrup, and vanilla bean paste to the food processor and pulse again until everything is well combined and smooth.
- Add Dry Ingredients: Add the cane sugar, unsweetened cocoa powder, baking powder, and salt into the food processor and pulse a few times to fully integrate the ingredients into a smooth batter. Remove the blade and gently fold in the chocolate chips by hand to distribute them evenly.
- Prepare Baking Pan: Lightly coat an 8×8 inch baking pan with coconut oil to prevent sticking. Pour the brownie batter into the pan and use a spatula to smooth and level the mixture evenly across the pan.
- Bake: Bake the brownies in the preheated oven for 20-25 minutes. The brownies are done when the edges have hardened and a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for at least 20 minutes before cutting to allow them to set properly. Once cooled, cut into 9 squares and enjoy your fudgy black bean brownies!
Notes
- Using black beans makes these brownies gluten-free and adds plant-based protein and fiber.
- Be sure to rinse and drain the beans very well to avoid any bean flavor affecting the brownies.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- For extra fudginess, do not overbake; the center should remain slightly moist.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
