Last updated on September 6th, 2020 at 10:21 am
This is a black bean brownie recipe that you’ll love. I’ve been eating these for months. And you know why? These healthy vegan brownies are fudgy, don’t taste or smell like beans and they’re gluten-free, high-fiber and super easy to make. Also great for meal prep!
The Best Black Bean Brownies
I talked about these black bean brownies a while ago when I shared these chickpea blondies. I told you how delicious they were and how I’m gonna share the recipe and then I disappeared like a talented magician and abandoner.
Honestly, I now had about three months of these brownies, I’ve made them about 363 times and I’m kinda sick of them. They’re healthy, they’re delicious, but I think I won’t be making brownies for at least 3-4 more months. However, you definitely want to have this recipe for those days when you crave a really rich and delicious brownie because these are the best vegan brownies and yes they’re made with black beans. Mmmm beans with chocolate, yum.
If you’re wondering – these brownies don’t have that crunchy crust that we all love. Just saying – don’t want to disappoint you, but they’re fudgy and rich and very tasty and you’ll love them no matter what.
Black Bean Brownie Recipe Ingredients
Here’s what’s inside of these brownies:
- dark chocolate
- coconut sugar
- raw cocoa powder
- canned black beans
- baking soda
- peanut or almond butter
Mouthwatering. And sometimes I also add a little bit of water to make these really fudgy. If you don’t have water, use almond milk. This statement kinda makes me feel like Marie Antoinette.
Note that if you do add water these might not turn out too rich, but they’re still delicious.
How To Make Black Bean Brownies
To make black bean brownies you need to:
- Open a can of black beans and rinse and drain them. We don’t need that slime in the brownies. Rinse and drain really good and make sure no black beans have escaped or been hurt.
- Then add all ingredients to a bowl except for the chocolate and smash them the same way you’d smash a mosquito – using an immersion blender. If you have a really good blender you can also use that one for the recipe.
- Then melt the chocolate with a little bit of coconut oil using that hazardous incubator called a microwave. Torture the chocolate in there for around 20-30s and if it hasn’t melted all the way through then torture it some more. Then stir the chocolate using a small spoon to melt any chocolate chunks that were left unmelted. Do it until it’s all smooth and delicious.
- Resist the urge to eat the melted chocolate with a spoon or your fingers. Drink some water instead and imagine it tastes like chocolate.
- Add the melted chocolate to the other ingredients and mix it in manually or automate it with a blender
- Line a small baking pan with parchment paper and spread the brownie mixture inside
- Bake at 350F/180C for about 20 minutes
- Take out and let the brownie cool off. Then eat some.
- Store the rest in the fridge for up to 3-4 days.
And that’s it, we’ve got the brownies! I hope you enjoy the recipe as much as I did over the last few months and then when you get sick of it, take a break and do it again.
- 1 can black beans, rinsed and drained
- 3 Tbsp cocoa powder
- 1/3 cup coconut sugar
- 1/2 cup dark chocolate
- 3 Tbsp coconut oil
- 1 tsp vanilla
- 1/2 tsp baking soda
- 4 Tbps peanut butter or almond butter
- pinch salt
- Preheat the oven to 350F / 180C.
- Rinse and drain the beans.
- Add all ingredients except for the chocolate to a bowl and mash using an immersion blender.
- Melt the chocolate with a little bit of coconut oil in the microwave in 20-30s intervals. (you’ll probably need to do it twice).
- Add it to the black bean mixture and combine until you get a smooth, chocolatey, even mixture.
- Line a baking pan with parchment paper and spread the mixture evenly.
- Bake for about 20-30 minutes. I like to leave mine a little bit underbaked – I feel like it makes them fudgier.
- Take out of the oven and let the brownie cool off before slicing.
- Store in an airtight container in the fridge.
Amount Per Serving:
Calories: 317Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 379mgCarbohydrates: 31gFiber: 6gSugar: 16gProtein: 8g
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