Who would have known that black beans were the secret ingredient to perfectly rich and fudgy brownies? These easy black bean brownies make for the PERFECT dessert as they are oil-free, gluten-free, flourless, rich in fiber AND ready in about 40 minutes. They are delicious and everyone will love these, especially kids!
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)*
- 1/2 cup organic cane sugar (we used raw but it is not necessary)
- 1 (15 oz.) can (1 3/4 cups) black beans, drained and rinsed
- 1/4 cup unsalted peanut or almond butter*
- 3/4 cup cacao (or cocoa) powder
- 2 tablespoons brewed espresso (or strong brewed coffee; optional)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons crushed walnuts
- ¼ cup + 2 tablespoons dairy-free semi-sweet chocolate chunks
- Prepare the flax eggs by mixing the flaxseed meal with the water in a small bowl. Set aside to thicken for about 15 minutes.
- Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. You can oil the baking pan instead as well.
- In a food processor, add in the sugar and process it enough to bring it to a finer texture. Whether you are using raw or not, the sugar should be broken down for better brownies. Add in the black beans and almond butter, and process until smooth.
- Add in the prepared flax eggs, cacao powder, espresso, vanilla extract, baking powder, and sea salt, and process smooth. You may need to stop and scrape down the sides.
- Add 1/4 cup of the chocolate chunks and mix them in by hand. Pour the batter into the lined baking dish and use a spatula to smooth out the top. Top with 2 tablespoons of walnuts and the remaining to tablespoons chocolate chunks as desired.
- Place into the oven and bake for 25-30 minutes, or until a toothpick runs clean. remove the brownies from the oven and cool completely before digging in.
- You can also use 2 tablespoons chia seeds in place of the 2 tablespoons flaxseed meal.
- To make this recipe nut-free, avoid the optional walnuts and use sunflower butter in place of the peanut or almond butter. We have not yet tested the sunflower butter and cannot guarantee the results will be the same, but it is what we would do to make it nut-free!
- Store the brownies in an airtight container in the refrigerator for 5-7 days.
- The nutrition facts take into account the use of almond butter + all of the optional toppings.
- This recipe is adapted from Minimalist Baker.
- Category: Dessert, Leftovers
- Method: Baking
- Cuisine: Vegan, Gluten-free
Keywords: Dessert, Leftovers, Black Bean, Brownies, Baking, Vegan, Gluten-free