Black Bean Brownies
Indulge your sweet tooth with these irresistible Black Bean Brownies—a healthier twist on a classic dessert that's rich, fudgy, and gluten-free! Made with wholesome black beans and rolled oats, this recipe swaps traditional flour for protein-packed ingredients, creating a treat that's both nourishing and delicious. Sweetened naturally with maple syrup and featuring the decadent flavors of cocoa powder, vanilla, and optional dark chocolate chips, these brownies are perfect for those seeking a guilt-free indulgence. With just 10 minutes of prep time, these easy-to-make brownies are ideal for bake sales, lunchbox treats, or an after-dinner delight. Whether you’re a health-conscious baker or simply curious about this unique combination, these black bean brownies are sure to become your favorite go-to dessert!
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Recipe Information
Ingredients
- 1 can (15 ounces) canned black beans, drained and rinsed
- 2 large eggs
- 0.25 cup cocoa powder
- 0.25 cup rolled oats
- 0.33 cup maple syrup
- 3 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.33 cup dark chocolate chips (optional)
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
In a blender or food processor, combine the black beans, eggs, cocoa powder, oats, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt.
Blend the mixture on high speed until smooth and creamy. Scrape down the sides of the blender or processor to ensure even mixing.
If using, fold in the dark chocolate chips and chopped walnuts gently with a spatula.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Remove the brownies from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely using the parchment paper overhang.
Once completely cooled, slice the brownies into 12 squares and serve. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
