These brownies are fudgy and chocolatey, with some sneaky extra protein and fiber thanks to our secret ingredient: black beans! They're also gluten-free and oil-free.
Black Bean Brownies (Vegan & Gluten-Free)
These brownies are fudgy and chocolatey, with some sneaky extra protein and fiber thanks to our secret ingredient: black beans! They're also gluten-free and oil-free.
Servings 16
Ingredients
- 1 15 oz can black beans, drained and rinsed
- 2/3 cup almond butter
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/3 cup almond flour
- 1/2 baking powder
- 1/4 teaspoon salt
- 1/2 cup nondairy chocolate chips plus extra to top
Instructions
- Preheat oven to 350°F and line an 8x8" baking pan with parchment. (The parchment makes it much easier to lift the brownies out of the pan, so I don't recommend skipping if possible.)
- Add black beans, almond butter, vanilla and maple syrup to a food processor and process until as smooth as possible. Stop and scrape down the sides of the bowl a few times to make sure everything is evenly blended.
- Add in the rest of the ingredients, except for the chocolate chips, and process again until combined. Scrape down the bowl as needed.
- Remove the food processor blade and stir in the chocolate chips.
- Spread the brownie batter in the lined baking pan. Top with extra chocolate chips and bake for 25-30 minutes, or until slightly puffy and set.
- Remove from oven and allow to cool in the pan for about 10 minutes, then use the overhanging parchment to gently lift the brownies out and onto a cooling rack. These brownies are very soft just out of the oven, but they firm up as they cool. I recommend waiting till they're fully cooled before cutting into them! If you're feeling impatient, you can pop them in the fridge to speed up the process.
- These brownies can be stored in an airtight container on the counter for 3 days. I like to keep them in the fridge, where they'll keep about 5 days. You can also freeze them for later.
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I tried this recipe last night and was pleasantly surprised by these. They were very very rich and fudgy from all that almond butter and I couldn’t detect any bean flavor. I did double the cocoa powder and I feel like that was a good move! They would not have been chocolatey enough without that. I also added a splash of coffee liquor and I definitely recommend. Super good with a big glass of soy milk