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Black Bean Brownies Elizabeth Rider Recipe copy

The Best Black Bean Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 16 1x
  • Category: Vegan & Gluten-Free
  • Method: Mix
  • Diet: Vegan

Description

This black bean brownie recipe makes a decadent treat, but it contains only healthy ingredients (and you can’t even taste the black beans). If you love it, please leave a 5-star rating in the comments to help other readers in our community.

Ingredients

Scale
  • 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons tepid water)
  • 1/2 cup whole rolled oats
  • (1) 15-ounce can black beans, well rinsed and well-drained
  • 2 tablespoons extra virgin olive oil (or other healthy oil of your choice like coconut oil)
  • 3/4 cup cacao powder (or unsweetened cocoa powder, if you prefer)
  • 3/4 cup real maple syrup (or honey)
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup plus 2 tablespoons vegan dark chocolate chips, divided

Instructions

  1. First, make the flax eggs, as they need to sit for 15-30 minutes to gelatinize.
  2. While the flax egg mixture sits, prepare the rest of the ingredients.
  3. Preheat the oven to 350°F.
  4. Spray an 8×8-inch baking pan with a healthy extra virgin olive oil spray, or use a paper towel with 1 teaspoon extra virgin olive oil to grease the pan. Don’t use parchment paper.
  5. Place the ½ cup of whole rolled oats into the food processor and process for about 30 to 45 seconds until you have milled oat flour.
  6. Add the rest of the ingredients except the chocolate chips and process for about 2-3 minutes, stopping to scrape down the sides a few times. Mix until very well combined and thick.
  7. Once the brownie batter is ready, add ¼ cup of dark chocolate chips and pulse once or twice to combine.
  8. Pour the mixture into an 8×8 baking dish and smooth evenly with a spatula.
  9. Sprinkle on an additional 2 tablespoons of dark chocolate chips if desired. A few tablespoons of chopped walnuts would also be a great addition to the top if desired.
  10. Bake for 20 to 25 minutes until the sides appear completely cooked. The middle will stay a little gooey but will firm up as it sets.
  11. Remove from the oven and let sit for at least 30 minutes before serving, to allow the brownies to firm up. I find them even better the next day.
  12. Store in the refrigerator for up to a week, or freeze for up to three months.

Notes

This black bean brownie recipe is written for an 8×8-inch dish.

I used a Cuisinart 12-cup food processor to make this recipe and many others, and I highly recommend it for this recipe. An 8-cup food processor would work, too. A blender can work if that’s your only option, just stop often and scrape a spatula down the sides until you have a smooth brownie batter.

Be sure to check out my flax egg recipe, which is super important to this black bean brownie recipe.

Nutrition

  • Calories: 117 kcal per serving

Find it online: https://www.elizabethrider.com/best-ever-black-bean-brownie-recipe/