Description
This vegan black bean brownie recipe is more of a healthy treat than a decadent dessert but they still have a rich chocolate taste and fudgy texture perfect for any brownie lover.
Ingredients
- 2 cups canned back beans, drained and rinsed (250 g)
- 2 tablespoons ground flax seeds (14 g) + 4 tablespoons of water
- 1/3 cup oat flour (35 g)
- 1/4 cup almond butter (60 g)
- 1/3 cup cocoa powder (30 g)
- 1/2 cup maple syrup (95 g)
- 1/2 cup chocolate chips (75 g, plus additional for topping if desired)
- 1 teaspoon vanilla extract (5 mL)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 tsp salt
Instructions
- Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the edges and preheat the oven to 375 F (190 C).
- Combine the 2 tablespoons of ground flax seeds with the 4 tablespoons of water, stir and let sit for 5 minutes to make a flax “egg”.
- Add everything except the chocolate chips (including the flax egg) to a food processor and process, scraping down the sides as needed until you have a thick, smooth batter.
- Add the chocolate chips and pulse a few times to combine or transfer everything to a bowl and stir to combine the chocolate chips. If you’d like any other add-ins such as walnuts, pecans or cranberries, mix those in now as well.
- Scoop the batter into the lined baking pan and spread the batter evenly using a spatula.
- Sprinkle some more chocolate chips evenly over the top and bake for 25-30 minutes.
- Let cool in the pan for at least one hour before cutting and serving.
Notes
Let cool completely before storing. Store in a sealed container at room temperature for 2-3 days, in the fridge for 5-6 days or in the freezer for up to 3 months.
Use gluten-free certified oats to make the oat flour if needed. For a nut-free recipe, use tahini or sunflower seed butter instead of almond butter.
Nutrition
- Serving Size: 1 brownie
- Calories: 175
- Sugar: 13 g
- Sodium: 157 mg
- Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g