Description
You will love these rich, fudgy black bean brownies! They are easy to make, packed with protein and fiber, and no one will guess the secret healthy ingredient. This recipe is naturally gluten-free and vegan, offering a truly guilt-free chocolate dessert.
Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed well and drained
- 3 large eggs (or flax eggs for vegan version)
- 1/2 cup melted coconut oil or neutral oil
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (plus extra for topping)
- 1/2 cup gluten-free oat flour (or regular flour if not gluten-free)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- Combine the rinsed black beans, eggs (or flax eggs), melted oil, maple syrup, and vanilla extract in a food processor. Blend until the mixture is completely smooth. Stop and scrape down the sides as needed.
- Add the cocoa powder, oat flour, baking powder, and salt to the food processor. Pulse until just combined. Do not overmix.
- Gently fold in the 1/2 cup of chocolate chips using a spatula.
- Pour the batter into your prepared baking pan and spread it evenly. Sprinkle extra chocolate chips over the top.
- Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Let the brownies cool completely in the pan on a wire rack before slicing. Cooling helps them set into that perfect fudgy texture.
- Slice into squares and enjoy your protein packed brownies!
Notes
- For a vegan, egg-free option, substitute the 3 eggs with 3 flax eggs (mix 3 tablespoons ground flaxseed with 9 tablespoons water; let sit for 5 minutes to thicken).
- If you do not have oat flour, you can pulse rolled oats in a blender until they reach a flour consistency.
- These brownies taste best after they have chilled in the refrigerator for at least an hour; this deepens the fudgy texture.
- If you want a lower calorie brownies option, reduce the maple syrup slightly, but watch the texture.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 12
- Sodium: 75
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 15