Sometimes it’s worth it to go all out on dessert. Cake, cookies, ice cream… I’m there. You only live once, right? But, there are those other times when you just can’t quite commit to a full on dessert extravaganza and would rather get a bit of nutritional benefit out of your treat. That’s were these black bean brownies come in! They are vegan, oil-free, gluten-free and light on the sugar. Not so bad, right? And even though these brownies are “healthy”, they are still chocolatey, fluffy, chewy and delicious.
The base for the brownies is black beans, which provide a healthy dose of protein and fiber hidden inside the chocolaty goodness. Try giving these to somebody on the sly and they won’t guess that there are beans in their brownie. It’s pretty crazy! Plus, beans are a staple in a vegan kitchen, and I usually have a few cans in the cupboard. So it’s easy to be ready for occasions like today when brownies just hit the spot.
These black bean brownies took about 35-40 minutes to cook (my oven is notorious for cooking slowly, so keep an eye on them!). Your cooking time may also vary a bit based on the size of your pan. I cooked mine in an 6″x 8″ pan and they turned out wonderfully. When they start to firm up and small cracks are forming on the surface, use a toothpick to check if they are done. They may seem a a little bit soft when they come out of the oven, but if you let them cool or put them in the fridge for a while they will firm up perfectly.
If you are avoiding refined sugar completely, you should be able to omit the sugar and replace it with an extra Tablespoon of maple syrup. I haven’t tried skipping the sugar yet, but I plan to give it a shot next time. It should work just fine. If you do try sugar free, you may want to cut out 1 Tablespoon of almond milk to make up for the extra liquid.
Hope you enjoy the decadent black bean brownies just as much as we do!
Delicious, fluffy and chewy vegan brownies made out of black beans!
- 1 can black beans, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup vegan chocolate chips (more for topping)
- 2 1/2 Tbs cocoa powder
- 1 Tbs ground flax seeds
- 1/3 cup maple syrup
- 1/4 cup unsweetened apple sauce
- 1/4 tsp salt
- 1 Tbs sugar
- 1 tsp vanilla
- 1/2 tsp baking powder
- 2 Tbs almond milk
Preheat oven to 350°.
Drain and rinse the beans thoroughly in a strainer.
Add all of the ingredients to a food processor and blend very well until the mixture is smooth. Make sure the oats and chocolate chips have blended.
Pour into a greased 6"x8" or 8"x8" pan. Sprinkle the batter with additional chocolate chips.
Cook the brownies for approximately 35-40 minutes until firm. The cooking time will depend on your pan size and oven. Allow them to cool for 15-20 minutes before cutting. Enjoy!
- Small cracks will begin to form on the surface of the brownies and they will be fairly firm when done. A toothpick check will come out semi-clean, but don't be surprised if they are still a little bit sticky. It is normal for the brownies to be a bit soft still when they come out of the oven, but will firm up as they cool.