Black Bean Brownies Sbd
Indulge guilt-free with these rich and gooey Black Bean Brownies, a wholesome twist on the classic dessert that’s loaded with fiber and protein! Made with pantry staples like canned black beans, unsweetened cocoa powder, and oats, these brownies are naturally gluten-free and sweetened with honey or maple syrup for a refined sugar-free treat. Coconut oil or melted butter adds a hint of decadence, while dark chocolate chips take these fudgy delights to the next level. Quick to prepare with just 10 minutes of prep time and baked to perfection in under half an hour, these brownies are perfect for satisfying your sweet tooth while staying aligned with healthier eating goals. Ideal for meal prep or an after-dinner indulgence, they store beautifully in the fridge or freezer—if they last that long!
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Recipe Information
Ingredients
- 15 oz Black beans (canned, drained and rinsed)
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 cup Oats (old-fashioned or quick-cooking)
- 0.33 cup Honey or maple syrup
- 3 tbsp Coconut oil or melted butter
- 2 tsp Vanilla extract
- 1 tsp Baking powder
- 0.25 tsp Salt
- 0.5 cup Dark chocolate chips
- 2 large Eggs
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
Place the black beans, cocoa powder, oats, honey or maple syrup, coconut oil or melted butter, vanilla extract, baking powder, and salt into a blender or food processor.
Blend or process until the mixture is completely smooth and no chunks of black beans or oats remain. Scrape down the sides of the container as needed.
Add the eggs to the mixture and blend again briefly until fully incorporated.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the dark chocolate chips evenly over the top of the batter, pressing them slightly into the surface if needed.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).
Allow the brownies to cool completely in the pan before cutting into squares or rectangles.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 117.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 388 mg | 30% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2882 mg | 61% | |
*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.
