Black Bean Brownies
Plant-based | Gluten-free | Fudgy | Surprising
Rich, chewy, densely chocolaty brownies made with—you guessed it—black beans! The beans keep them lusciously moist while date syrup adds caramel-like sweetness. Nobody will guess the secret ingredient.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Black beans, canned | 1 can (15 oz) | Drained and rinsed |
| Pure date syrup | 1 cup | Or date paste thinned with water |
| Unsweetened cocoa powder | ½ cup | |
| Rolled oats | ¾ cup | |
| Baking powder | 1 tsp | |
| Baking soda | ½ tsp | |
| Pistachio nuts | For topping | Optional, finely chopped |
| Vegan chocolate pieces | For topping | Optional |
Method
Section titled “Method”-
Preheat: Oven to 350°F. Line 8-9 inch round cake pan with parchment paper or use silicone pan.
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Process beans: Combine beans, date syrup, and cocoa powder in food processor. Process just until smooth.
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Add dry: Add oats, baking powder, and baking soda. Process just until combined.
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Bake: Spread batter into prepared pan. Sprinkle with pistachios and chocolate if using. Bake 35 minutes.
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Cool: Cool on wire rack. Cut into wedges or squares.
Date syrup substitute: Simmer equal parts chopped dates and water 30 minutes, cool, then purée
Don’t overbake: They may look slightly underdone but will firm up as they cool
Secret weapon: Add 1 tsp instant coffee or espresso powder to enhance chocolate flavor
Variations
Section titled “Variations”Nut-free: Use sunflower seeds instead of pistachios
Extra chocolate: Fold chocolate chips into batter
Spiced: Add ½ tsp cinnamon or chili powder
Storage
Section titled “Storage”- Room temperature: 2 days
- Refrigerate: 5 days
- Freeze: Up to 1 month
Nutrition (per brownie, 8 brownies)
Section titled “Nutrition (per brownie, 8 brownies)”- Calories: ~186
- Protein: 7g
- Carbs: 39g
- Fiber: 7g
- Fat: 2g
Adapted from: Chef AJ / Forks Over Knives
Prep: 10 min | Cook: 35 min | Makes: 8 brownies