Decadent Chocolate Black Bean Brownies
Something about the creamy texture of black beans, the color of bittersweet chocolate and the ability of my Vitamix (affiliate link) to deliver a smooth batter…this recipe is a converter of skeptics!⠀ I also designed them to work for classrooms so that you can feel confident that when you bring them in, you won’t be putting any kiddos with allergies at risk. These brownies are vegan, gluten-free, nut-free, dairy-free, flourless, chock full of healthy ingredients like black beans and oats. Don’t be put off by all the labels – these beauties taste really, really good. For reals!
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Decadent Chocolate Black Bean Brownies
Decadent Chocolate Black Bean Brownies
Ingredients
- 2 cans low sodium black beans (rinsed and drained)
- 1 cup old-fashioned oats
- 1/3 cup unsweetened cocoa powder, natural
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil (melted)
- 3/4 cup soy milk (plain)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup dairy-free, semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Place all ingredients except chocolate chips in a high-powered blender and blend until batter is smooth, tamping down beans and oats with the tamper as needed.
- Add chocolate chips to the batter (reserving a handful to sprinkle over the top) and stir gently but don’t blend.
- Lightly oil a 9x13-inch casserole pan. Pour in batter and spread evenly, smoothing the top with a rubber spatula. Sprinkle remaining chocolate chips evenly on top.
- Bake for 20-23 minutes or until the top is firm and set and does not jiggle.
- Remove from heat and cool thoroughly before slicing into squares and serving.
Nutrition Facts
Calories
308Fat
11Sat. Fat
7Carbs
47Fiber
8Net carbs
39Sugar
27Protein
7Sodium
414Cholesterol
1
