Here’s what’s inside:
Black beans (a whole can!) Rolled oats (use certified gluten-free, if needed) Almond butter (adds fat & fiber) Coconut sugar (a lower glycemic sweetener) Cacao powder Baking soda + vinegar (which work together to help them rise)
These brownies are naturally gluten-free, oil-free, and egg-free, so they are vegan friendly and perfect for those following a special diet. And they really do taste like the real thing!
Why You’ll Love Them
I’m pretty picky about brownies. To me, a good brownie needs to be rich and moist, with an ultra-fudgy texture. If I wanted a cake-like texture, I’d reach for a piece of cake. Brownies need to feel more moist and decadent. These Black Bean Brownies are:
Flourless! (which also keeps them gluten-free) Naturally sweetened with coconut sugar Oil-Free Loaded with fiber and protein from black beans Sneaky– you can’t detect the black bean flavor AT ALL. Rich and fudge-like
Trust me when I say that these brownies taste totally decadent.
How to Make Them
To make black bean brownies, all you’ll need is a food processor and about 10 minutes of time before they go in the oven. I like to start by processing the rolled oats into a coarse flour. Once the oats are pulsed (no need for them to be perfectly ground) you’ll add in the rest of the brownie ingredients and process them again. The resulting brownie batter should be thick, and relatively smooth. It won’t be as runny as traditional brownie batter! Add in 1/2 cup of dark chocolate chips, and pulse the food processor briefly to mix them in. Transfer the batter to an 8-inch pan that has been greased and lined with parchment paper. (Greasing the pan first helps the parchment paper stay in place.) Use a spatula to smooth the top, then sprinkle the top with a few more chocolate chips, if desired. Bake for 25 to 30 minutes. These brownies will be very fragile when they are hot, so it’s important that you let them cool completely before slicing. They will smell so good, it’s hard to be patient, but the flavor gets better as they cool, too. I think the black bean flavor is slightly noticeable when they are hot from the oven, but when they cool it disappears entirely. I think they taste even better the next day, too!
More Healthy Brownie Recipes
Looking for more brownie ideas? Try one of these other crowd-pleasing recipes!
Almond Flour Brownies Coconut Flour Brownies Date Sweetened Brownies Vegan Gluten-free Brownies Instant Pot Brownies Sweet Potato Brownies Avocado Brownies
If you try this recipe, please leave a comment below and let me know how you like it! And if you try any modifications, I’d love to hear about those, too. We can all benefit from your experience. — Reader Feedback: What’s your favorite way to use black beans? Have you tried using them in a desert before? SaveSave
