Vegan Black Bean Brownies
Indulgent yet nutritious, these Vegan Black Bean Brownies are made with black beans instead of flour, offering a rich, fudgy texture packed with protein and fiber. Perfect for those seeking a healthier dessert option.
Ingredients
Main Ingredients
- 1 can 15 oz/400 g black beans, drained and rinsed
- 2 tablespoons ground chia seeds
- 1/3 cup water
- 1/4 cup 60 g peanut butter or your preferred nut or seed butter
- 1/2 cup 40 g cocoa powder High-quality cocoa for best flavor.
- 2 teaspoons vanilla extract
- 1/2 cup 45 g ground oats Use gluten-free oats if desired.
- 1/3 cup 110 g maple syrup Natural sweetener.
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon espresso powder (optional) Enhances chocolate flavor.
- 2-3 oz 60-90 g dairy-free chocolate, chopped or chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x6-inch baking pan or a 9x5-inch loaf pan with parchment paper.
Chia Seed Mixture
- In a small bowl, combine the ground chia seeds with water and set aside for a few minutes to thicken.
Blend Ingredients
- In a food processor, add the black beans, peanut butter, cocoa powder, vanilla extract, ground oats, maple syrup, baking powder, sea salt, and espresso powder. Blend for about 10 seconds.
- Don’t worry if the mixture isn’t perfectly smooth, the texture will enhance your brownies.
Combine Chia Mixture
- Scrape down the sides of the processor and incorporate the chia mixture. Blend again until well combined.
Add Chocolate
- Gently fold in the chopped dairy-free chocolate or chocolate chips using a spoon.
Bake
- Transfer the batter to the prepared baking pan, smooth it out evenly, and bake for 20-25 minutes.
- Insert a toothpick in the center to check; it should come out clean or with a few moist crumbs.
Cool and Cut
- Allow the brownies to cool completely in the pan before slicing them into squares.
Notes
Store in an airtight container. They can be stored at room temperature for a few days or in the fridge for up to a week. For longer storage, freeze individual pieces wrapped in plastic wrap for up to three months.