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Black Bean Brownies Recipe

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4.2 from 50 reviews

Deliciously fudgy Black Bean Brownies made with wholesome ingredients including flaxseed, almonds, and Medjool dates. These brownies are gluten-free, naturally sweetened, and have a gooey texture perfect for a healthy treat.

  • Total Time: 50-55 minutes
  • Yield: 16 brownies (about 2x2 inch pieces)

Ingredients

Flax Egg

  • 2 tablespoons flaxseed meal
  • 3 tablespoons water

Dry Ingredients

  • 1/3 cup almonds or almond flour
  • 1 can (15oz) black beans, drained and well rinsed (no salt added)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 10-12 big Medjool dates, pitted

Wet Ingredients

  • 3/4 cup almond milk or any other milk of choice
  • 1 teaspoon vanilla extract
  • 3 tablespoons almond butter (keep 1 tablespoon aside for decorating)

Toppings

  • Dark chocolate, cut in chunks for topping

Instructions

  1. Preheat and prepare flax egg: Preheat the oven to 350°F (175°C). In a small bowl, mix 2 tablespoons of flaxseed meal with 3 tablespoons of water and set aside for 5 to 10 minutes until it reaches a gel-like consistency.
  2. Process almonds: If using whole almonds, add them to a food processor and blend until they resemble a coarse flour.
  3. Blend batter: In the food processor, combine the ground almonds (or almond flour), rinsed black beans, pitted Medjool dates, cocoa powder, almond milk, baking powder, 2 tablespoons almond butter, prepared flax egg, and vanilla extract. Puree until the mixture is completely smooth and well combined.
  4. Prepare baking pan: Grease an 8×8 inch baking pan and line it with parchment paper for easy removal and cleanup.
  5. Assemble brownies: Pour the batter evenly into the prepared baking pan. Drizzle the reserved 1 tablespoon almond butter over the top and use a knife to create decorative swirls. Sprinkle with chopped dark chocolate chunks or chocolate chips.
  6. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the edges start to brown. The center should remain slightly gooey for the ideal texture; the toothpick test is not reliable here.
  7. Cool and serve: Allow the brownies to cool completely in the pan before cutting to ensure they hold their shape and avoid crumbling. Enjoy!

Notes

  • Use black beans with no salt added for best flavor and control over sodium.
  • Flax egg can be substituted by 1 large banana or 1 egg if preferred.
  • Let brownies cool thoroughly before cutting to avoid crumbling.
  • Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm briefly before serving.
  • To freeze, layer brownies with parchment paper in an airtight container and store for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/black-bean-brownies-recipe/