I’m not gonna lie, I had seen Black Bean Brownies before and was a bit skeptical about how they’d taste. Since it’s quarantine time due to COVID-19 in NYC and I have some extra cans of black beans, I decided to give it a try. I was honestly so surprised how easy it was to put this recipe together and how much the batter tastes like brownies! Only this recipe is gluten free, vegan, contains no refined sugar, is rich in fiber, and made with real food ingredients!
This recipe is super simple- all you need to do is blend ingredients, place in a bread pan lined with parchment paper and bake! The baked brownies do need to sit for awhile to allow to cool and harden before cutting and consuming. I hope you enjoy this recipe, please comment and let me know if you give it a try!
- 1 15oz (425g) can black beans
- 1/2 cup gluten free oats
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 2 tbsp cacao powder
- 2 tbsp chia seeds
- 1/2 tsp baking soda
- 1/4 cup vegan chocolate chips
- Remove black beans from the can. Place in a strainers and be sure to rinse thoroughly. Note: I have noticed a difference in the type of black beans used. If you are not able to remove the salty, canned taste of black beans just by rinsing, boil the black beans over medium heat for ~10 minutes and re-strain.
- Add all ingredients to a blender, except for the chocolate chips, and blend until fully mixed.
- Line a bread pan with parchment paper. Place the batter in the bread pan.
- Bake brownies 350 degrees for 25 minutes total. After 15 minutes of baking, remove the bread pan from the oven and add the chocolate chips to the top of the batter. Place back in the oven and continue baking for the remaining 10 minutes.
- Remove brownies from oven and allow to cool for about 1 hour.
- Cut into 9 brownies and enjoy! Store leftover brownies in the fridge.