Chocolate Black Bean Brownies
I have always been curious about black bean brownies. I wonder, “Do they even taste good? Can’t you taste the beans in them? Do they mess with the texture?”
Turns out, they are ah-maaaaaaaaay-zing!
And no, you’d have NO IDEA they were made with fibrous beans! We’re talkin’ addictingly good. The coconut and oats gives them this really luxurious texture of macaroons. The cacao and chocolate chips shine through, making them the leading flavor, and the coconut adds a richness to compliment. The black beans lend blood sugar-regulating fiber, making them a delectably healthy dessert that doesn’t give you a sugar crash afterwards.
These are much nicer to your body than your typical sweet dish made with white sugar and flour. These brownies are plant-based, vegan, gluten-free, refined sugar-free, and nut-free, so the whole family can enjoy them! And because of these wholesome ingredients, you can eat these for breakfast, as a snack, or as a protein-packed energy bar as well as a dessert. Versatility at its finest!
They’re also really easy to make. You just measure out the ingredients, throw them in a food processor, set the batter in a pan, and bake for 15 minutes. And if you want to get your fingers dirty and eat the batter, it’s 100% safe to eat! No salmonella scares around here!
Put them in an airtight container to store for a few days, or freeze them for longterm keeping. You’re going to want to have these available later when you feel like a treat, believe me.
With this recipe I introduce to you Simone Blaise, who is a new contributor to Blissful Eating! She is the chef who adapted and made this batch of brownies. Her children can’t get enough of these treats. She loves that they’re actually eating healthy fats, fiber, and protein that just so happens to have the taste and texture of decadent, chocolatey brownies!
With the holiday season having been in full swing, we wanted to give you guys something with a wintery flavor to it, so we offer this recipe in both an original and peppermint flavor. That candy-cane twist version is coming soon (but here’s a sneak peek)!
Alright, without further ado, this is how you make the newest staple in your pantry
- 1 can black beans (organic preferred), drained & rinsed well
- 3 tbsp raw cacao powder
- ½ cup quick oats (organic, gluten-free preferred)
- ¼ cup coconut oil, packed
- 1/3 tsp sea salt
- ½ cup real maple syrup (grade A or B, organic preferred)
- 2-3 tsp vanilla extract
- ½ cup vegan dark chocolate chips (mini size)
- Chocolate chips for garnish
- Preheat oven to 350º F.
- Combine all ingredients except the chocolate chips in a food processor.
- Process until smooth. Scrape down the sides and process again for another minute.
- Stir in the 1/2 cup of chocolate chips.
- Pour into 8 x 8 greased (or lined with parchment paper) pan.
- Sprinkle more chocolate chips on top as desired.
- Put in the oven for about 16 minutes.
- Let cool for 10-15 minutes.
- For firmer brownies, put in the fridge for about an hour.