Black Bean Brownies

Fudgy Chocolate Brownies With Extra Fiber + Protein!

Trust me, I know the sound of black beans in a brownie recipe sounds disgusting. However, you must try it before you make any assumptions. With all the other ingredients combined in the recipe you really don’t taste the beans at all. 

The black beans instead, create the perfect fudgy texture while also adding extra fiber and protein. This is a perfect way to sneak beans into anyone’s diet who refuses to eat them. If you hadn’t told me there were beans in the recipe, I would’ve never believed it. 

My favorite part about this recipe is how everything just gets added to the blender. It makes the clean-up super easy and hassle free. This is a perfect recipe to make with your kids!

These brownies store well in the freezer. I like making a batch of these and storing them in the freezer for whenever I want something sweet. You can either let them defrost on the counter for a little or warm them up in the microwave.

I always get questions about what can be substituted in my recipes. I have created a list below of certain ingredients you can substitute and certain ones I wouldn’t recommend substituting.

Substitutions:

Black beans: I wouldn’t recommend substituting these for anything besides possibly chickpeas. Any brand of canned black beans will work though.

Coconut sugar: any granulated sugar will work. White, brown, monk fruit, etc.

Maple syrup: you can use agave or date syrup instead.

Vegan yogurt: I prefer to use an unsweetened coconut yogurt in this recipe. Just about any nondairy yogurt will work.

Almond butter: you can use any nut or seed butter you prefer. I wouldn’t recommend peanut butter.

Cacao powder: cocoa powder works as well.

Almond flour: I wouldn’t recommend switching the flour in this recipe.

Any frosting recipe at all will work for this. Personally, I went the lazy way and used a store-bought one. Most store-bought frostings are vegan, just make sure to check the label! If you are looking for a slightly “healthier” store-bought frosting I would recommend Simple Mills. 

 Ingredients:

  • Black beans 

  • Coconut sugar

  • Maple syrup

  • Vegan yogurt 

  • Almond butter

  • Cacao powder

  • Almond flour

  • Baking powder

  • Chocolate chips

  • Optional: frosting

Recipe:

  • 1 15 ounce can of black beans

  • ¼ cup coconut sugar

  • ¼ cup maple syrup

  • ¼ cup vegan yogurt

  • 1/3 cup almond butter

  • 1/3 cup cacao powder

  • 2 teaspoons baking powder

  • 1/3 cup almond flour

  • ½ cup chocolate chips

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. Line a 9x5 baking pan with parchment paper of spray with cooking oil.

3. Rinse and drain your black beans.

4. Add the black beans, coconut sugar, maple syrup, yogurt, and almond butter to a blender.

5. Blender until completely smooth.

6. Add in the cacao powder, baking powder, and almond flour.

7. Blend again until smooth.

8. Add the chocolate chips and fold them in with a rubber spatula.

9. Pour the batter into the baking pan.

10. Bake for 25-30 minutes.

11. If you are adding frosting, make sure to allow the brownies to completely cool before adding it.

Store the brownies in an airtight container in the refrigerator or freezer. They will last at least a month in the freezer.












BrowniesKylie BermanVegan, Healthy Food Blog, Healthy Baking, Vegan Brownie, Chocolate, Double ChocolateComment