Prep Time: 10 mins | Cook Time: 35 mins | Servings: 16 brownies
Fudgy and very delicious black bean brownies. Skip the flour and use beans instead. And instead of sugar, use maple syrup. I am not even surprised that these brownies came out great!
3 large eggs
1 15-oz. can black beans, drained and rinsed
1/4 c. raw cacao powder
1/3 c. melted coconut oil
1 tsp pure vanilla extract
1/2 c. pure maple syrup
1/3 c. chopped raw walnuts, optional
1/8 tsp sea salt
1/2 c. gluten-free/dairy-free chocolate chips
How to make Black Bean Brownies
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready an 8 x 8-inch baking. Grease and set aside.
Step 2: In the bowl of a food processor or blender, place the beans, eggs, coconut oil, cacao powder, salt, vanilla, and maple syrup. Mix well until smooth.
Step 3: Take the blade off the food processor or blender, then gently fold in the chocolate chips and walnuts. Alternately, you can sprinkle the walnuts over the brownie batter in the pan.
Step 4: Into the prepared pan, pour the mixture. Place in the preheated oven and bake for about 35 minutes or until the middle of the brownies are set and a toothpick inserted in the middle of the brownies comes out clean.
Step 5: Remove from the oven when done and allow the brownie to cool fully before slicing into squares. You can keep the brownies in the fridge for up to 3 to 5 days.
For this recipe, you can use 1 tbsp flaxseed with 3 tbsp water to replace the eggs. The brownies come out great, but they just didn’t rise as well.
You can use butter in place of coconut oil.
Swap cacao powder with cocoa powder.
Substitute maple syrup with honey or agave.
Walnuts are optional. You can omit these or swap with another nut/s.
Serving: 1brownie Calories: 206kcal Carbohydrates: 27g Protein: 8g Fat: 9g Saturated Fat: 5g Cholesterol: 36mg Sodium: 36mg Fiber: 5g Sugar: 7g