Description
These deliciously guilt-free black bean brownies are a healthy twist on the classic treat, using black beans to create a moist, fudgy texture without the need for flour. Sweetened naturally with maple syrup or honey and enhanced with cocoa powder and chocolate chips, they offer a rich chocolate flavor while being gluten-free and packed with protein and fiber.
Ingredients
Scale
Brownie Base
- 1 can (15 oz) black beans, rinsed and drained
- 2 large eggs
- 1/3 cup maple syrup or honey
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch salt
Add-ins
- 1/3 cup chocolate chips (plus more for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Blend Wet Ingredients: In a food processor, combine the rinsed and drained black beans, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Blend until you achieve a smooth, creamy batter with no bean chunks.
- Add Dry Ingredients: Add the unsweetened cocoa powder, baking powder, and a pinch of salt to the blended mixture. Pulse again until all ingredients are fully incorporated and the batter is even.
- Fold in Chocolate Chips: Pour the batter into a mixing bowl and gently fold in the chocolate chips to evenly distribute without overmixing.
- Transfer Batter and Top: Pour the batter into the prepared baking pan. Smooth the top with a spatula and sprinkle additional chocolate chips evenly over the surface for extra chocolatey goodness.
- Bake the Brownies: Bake in the preheated oven for 20 to 25 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with only a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for about 15 minutes before slicing to help them firm up. For cleaner cuts, chill the brownies in the refrigerator before serving.
Notes
- For a vegan or egg-free version, substitute eggs with flax eggs or a commercial egg replacer, though texture might slightly vary.
- Using maple syrup keeps the brownies vegan, while honey is a good alternative if not strictly vegan.
- Be sure to rinse and drain the black beans well to reduce any bean flavor and improve batter consistency.
- These brownies store well in an airtight container for up to 4 days or can be frozen for longer storage.
- Chilling before cutting helps achieve cleaner, neater slices.
