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Fudgy Vegan Black Bean Brownies

Close-up of a rich, fudgy black bean brownies square on a white plate, showing a melted chocolate chip.
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Make rich, fudgy brownies using black beans for a healthier, high-protein, flourless treat.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 large eggs (or flax eggs for vegan)
  • 1/2 cup melted coconut oil or neutral oil
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (plus extra for topping)
  • 1/2 cup rolled oats (or gluten-free oats for GF version)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. Combine the rinsed black beans, eggs (or flax eggs), melted oil, maple syrup, and vanilla extract in a food processor. Blend until completely smooth, scraping down the sides as needed.
  3. Add the cocoa powder, oats, baking powder, and salt to the food processor. Process until just combined and the batter is smooth. Do not overmix.
  4. Gently fold in the chocolate chips using a spatula.
  5. Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra chocolate chips on top.
  6. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs, not wet batter.
  7. Let the brownies cool completely in the pan on a wire rack before slicing. Cooling helps them set to a fudgy texture.

Notes

  • For a gluten-free version, ensure you use certified gluten-free rolled oats.
  • If you prefer a richer chocolate flavor, add 1 teaspoon of instant coffee powder with the dry ingredients.
  • These brownies taste best after chilling for at least one hour after cooling.

Nutrition

Find it online: https://spoonfulsnap.com/black-bean-brownies-fudgy-vegan-recipe/