Vegan Black Bean Brownies
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.
Servings: 12
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 more chocolate chips evenly over top.
- Bake for 25-30 minutes. Let cool in the pan for at least one hour before cutting and serving.
Video
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: 1brownie | Calories: 175kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Sodium: 157mg | Fiber: 5g | Sugar: 13g