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Black Bean Brownie

Fudgy Black Bean Brownies

Nutriment Health and Fitness
Decadent and easy to make alternative Chocolate Brownie that will fool anyone. What makes it a healthier version is all due to the plant based protein and fibre. Unlike the high carb traditional brownies which are made from flour, eggs, and a ton of sugar.
This recipe is Diabetic friendly, Vegan, Gluten Free, Dairy Free, Egg Free and Delicious!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American

Equipment

  • Food Processor or Blender
  • 8 x 8 pan lined with oil of choice or parchment paper
  • Spatula
  • 1/4 cup, 1/3 cup, 1/2 cup
  • tsp, tbsp

Ingredients
  

  • 1 can Black Beans (250grams) drain and rinse well
  • 1/2 cup Gluten Free Oats or Buckwheat Flakes or Quinoa Flakes I used Buckwheat Flakes
  • 2 tbsp Cocoa Powder Organic Natural Not the Dutch Pressed. **See notes
  • 1/4 tsp salt
  • 1/2 cup Maple Syrup
  • 1/4 cup Vegan Butter or Coconut Oil Refined
  • 2 tsp Pure Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1/2 cup Dairy Free Chocolate Chips Save a few for the top of the Brownie

Instructions
 

  • Preheat over to 350 F
  • In food process, add all ingredients except the chocolate chips. Blend well until all is combined and smooth in texture.
  • If you use the blender, you will need to keep scraping the sides, and stirring so it comes out all smooth. Taste test if you want to since all ingredients can be eaten in raw form. No worries about cooking it like you would if using flour and eggs.
  • Stir in most of the chocolate chips evenly with the spatula, leaving a few for the top.
  • Well oil the pan or use 1-2 damp parchment paper so you can mold the pan. Pour in the brownie batter, then pat down flat with the spatula
  • Sprinkle the left over chocolate chips on top.
  • Bake brownies for 20 minutes.
  • Remove from oven, leave in the pan to cool for approximately 30 minutes. Try it and If still a little soft, then you could just place in the fridge for a few hours to firm up.
  • Can be stored in a container on the counter for a few day, or in the fridge for 1 week.

Notes

NOTE:
**Dutch Pressed Cocoa vs Natural Cocoa -
The two types of cocoa are not really interchangeable because the leavening agents in recipes are typically balanced against the specific pH of the cocoa, so the recipe does not come out bitter tasting.
Regular cocoa is lighter in colour, intense, full flavored. and somewhat acidic. It is usually paired with baking SODA, which is alkaline, which neutralizes the acidic taste. But baking POWDER will work as well.
Dutch-processed cocoa is treated with an alkali to neutralize its acidity. It is darker in colour, and is usually paired with baking POWDER, since both ingredients are essentially neutral already.
Cocoa Dutch vs Regular
Keyword blackbeans, brownies, comfort food, Dairy-Free, easy, gluten free, low fat, low sodium, low sugar, quick, vegan, vegetarian
Tried this recipe?Let us know how it was!