Description
Satisfy your cravings with these vegan black bean brownies! They’re the ultimate healthier indulgence – fudgy, decadent, and made with simple, wholesome ingredients. Whip them up in under 30 minutes and enjoy the deliciousness!
Ingredients
- 1/3 cup rolled oats (35 g), gluten-free if necessary
- 1/4 cup cocoa powder (25 g)
- 1 cup turbinado sugar (240 g), or other sugar (not liquid)
- 1/4 teaspoon salt
- 1 1/2 cup cooked black beans, drained and rinsed
- 1/3 cup natural almond butter (90 g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 400˚F (204˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
- Drain and rinse black beans, then pat them dry with a paper towel or kitchen towel. Set aside.
- Fit the food processor with a metal blade. Add oats and sugar. Process the mixture until it reaches a very fine consistency.
- Add black beans, salt, and cocoa powder to the food processor and blend until completely smooth. It’s important to blend until there are no chunks or visible pieces of bean skin in the mixture. Scrape down the sides as needed.
- To complete the batter, add almond butter, vanilla extract, and baking soda, and blend again until all the ingredients are fully combined. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
- Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips and chopped walnuts.
- Transfer the batter into the prepared pan and distribute it evenly, making sure to spread it out into the corners to ensure a level surface.
- Bake the brownie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
- Let it cool for a few minutes before removing it from the pan, then allow it to cool completely on a wire rack before cutting into slices and serving.
Notes
To maintain freshness, store the brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To prevent sticking, layer parchment paper between the brownies. For longer storage, freeze the brownies in a single layer using a freezer-safe bag for up to 3 months.
You can find instructions on how to make these brownies using a blender in the recipe post. We’ve also included potential recipe variations and ingredient substitutions.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/16 of the recipe
- Calories: 192.9 kcal
- Sugar: 18.9 g
- Sodium: 72.6 mg
- Fat: 8.4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 27.3 g
- Fiber: 3.3 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: vegan, gluten-free, oil-free, eggless, healthy, easy, flourless