Brownies de frijoles negros (sin gluten, 10 g de proteína, 7 g de fibra)

Estos Brownies de frijoles negros are simple fudgy brownies loaded with protein from plant-based ingredients. One serving of these decadent, chocolate-loaded brownies contains twice more protein than a regular brownie recipe thanks to the black beans! Plus, the recipe is gluten-free and vegan.

Tabla de contenidos.

+ Ver más- Ver menos

I love making healthy brownies and turning the classic recipe into delicious treats hiding nutritious vegetables, like my Brownies de calabaza moscada or Brownies saludables. These black bean brownies are no exceptions and are a great way of loading with natural proteins.

Brownies de frijoles negros

These Black Bean Brownies are a fudgy vegan brownie recipe loaded with proteins from black beans and a decadent, chewy batter.

4.80 desde 89 votos

Imprimir Revisar Guardar ¡Salvados!

Compartir en Facebook Pin Guardar en el correo electrónico

Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 25 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 9 porciones

Calorías: 292.5 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ taza de Frijoles negros - 15 oz canned black beans, raised, drained
• ▢ ½ taza de Jarabe de arce - (nota 1)
• ▢ ½ taza de Mantequilla de maní - (nota 2)
• ▢ ½ taza de Leche de almendras - (nota 3)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 1 taza de Harina de almendra - (nota 4)
• ▢ ½ taza de Cacao en polvo sin azúcar
• ▢ 1 ½ cucharaditas de Levadura en polvo
• ▢ ⅓ taza de Pepitas de chocolate negro sin lácteos - (nota 5)

Instrucciones para la impresión en alta definición

• Precalentar el horno a 350°F (180°C).
• Line an 8-inch x 8-inch brownie pan with parchment paper. Set it aside.
• In a food processor, add the canned black beans, maple syrup, peanut butter, almond milk, and vanilla extract.
• Blend on medium/high speed for 45 segundos or until it forms a consistent batter. You will still notice some pieces of black beans skin, and that is OK.
• Add the dry ingredients except for the chocolate chips: almond flour, unsweetened cocoa powder, and baking powder.
• Blend on medium speed for 30 seconds or until the batter is thick and consistent.
• Remove the blender blade, pour the dark chocolate chips, and incorporate into the batter using a spatula, or keep the blade and use the pulse button a few times on your food processor.
• Transfer the brownie batter into the prepared pan and spread evenly using a spatula.
• Bake the brownies for 35 minutos at 350°F (180°C) until the top is dry and a toothpick inserted in the center of the brownies comes out with a little sticky crumb on it meaning the brownies are still fudgy.
• Remove from the oven and cool down for 15 minutos into the pan. This step is crucial to ensure the brownies hold and don't crumble, so don't skip this step.
• Lift out the parchment paper from the pan to release your brownie and transfer onto a cooling rack.
• Place the brownies for 10 minutos in the fridge for a fudgier texture.
• Remove from the fridge and slice into 9 squares.

Notas

Nota 1: Or any liquid sweetener you love, like agave syrup or coconut nectar.

Nota 2: Or almond butter, cashew butter, or sunflower seed butter.

Nota 3: Or any milk you love, like soy milk, to boost the protein.

Nota 4: Or 3/4 cup of oat flour.

Nota 5: Or chopped walnuts, pecans.

Almacenamiento: The brownies get fudgier and hold their shape better after a night in the fridge. Store in an airtight container in the fridge for up to 4 days. Freeze in Ziploc bags for up to 1 month, thaw at room temperature the day before.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Compartir en Facebook Receta Pin

Nutrición

Servicio: 1square (out of 9) | Calorías: 292.5kcal | Carbohidratos: 31.5g | Proteína: 10g | Grasa: 16.6g | Grasa saturada: 4.2g | Grasa poli-insaturada: 2g | Grasa monosaturada: 4g | Sodio: 160.3mg | Potasio: 338.5mg | Fibra: 6.6g | Azúcar: 15.1g | Vitamina A: 2.4IU | Vitamina B12: 0.02pg | Vitamina C: 0.03mg | Calcio: 142.6mg | Hierro: 2.2mg | Magnesio: 74.5mg | Fósforo 146.8mg | Zinc: 1.4mg

What Are Black Bean Brownies?

Black Bean Brownies are a fudgy of my brownies veganos made with black beans as the main ingredient to make a protein-loaded dessert.

Black beans are high in protein y una great source of iron which is particularly useful on a vegan diet.

As a result, black beans brownies are an excellent vegan dessert to indulge in sweet treats while bringing powerful nutrients to your body.

Ingredientes y sustituciones

You only need these simple ingredients to make these decadent fudgy black bean brownies perfect every time:

• Frijoles negros – These are the foundation of the recipe, providing a moist, dense texture and a big protein boost. They also help make the brownies incredibly fudgy.
• Jarabe de arce – This liquid sweetener adds moisture and balances the flavor of the cocoa. You can also use other liquid sweeteners like agave syrup or coconut nectar.
• Mantequilla de maní – Peanut butter adds healthy fats and a rich, creamy flavor. It also helps bind the batter together. Almond butter, cashew butter, or sunflower seed butter also work well.
• Leche de almendras – This helps to achieve the right consistency for the batter. You can also use other milks like soy milk if you want to increase the protein.
• Extracto de vainilla – This brings a classic, aromatic flavor that enhances the chocolate.
• Harina de almendra – Almond flour gives the brownies their structure. Oat flour works too.
• Cacao en polvo sin azúcar – This is the main flavor for the brownies, providing a rich, dark chocolate taste.
• Levadura en polvo – Baking powder helps the brownies rise just a bit and gives them a soft, cake-like center.
• Pepitas de chocolate negro sin lácteos – These add pockets of melted chocolate throughout the brownies, making them extra decadent. You can also use chopped nuts like walnuts or pecans.

Consejos de repostería de Carine

The trick to making fudgy black bean brownies is to be patient!

1. Rinse Your Beans – Be sure to rinse and drain the canned black beans well before you add them to the food processor. This helps remove excess salt and liquid, which can affect the final texture of the brownies.
2. Don’t Over-Process – It’s okay if you see a few small specks of black bean skin in your batter after blending. Blending too long can make the batter too smooth and take away from the fudgy texture.
3. Parchment Paper Is Your Friend – Using parchment paper to line your pan makes it much easier to lift the baked brownies out and transfer them to a cooling rack without breaking.
4. Cooling Is Crucial – Do not skip the cooling steps. Letting the brownies cool in the pan and then in the fridge allows them to firm up and become fudgy. If you slice them while they are warm, they will likely crumble.
5. Make Them Fudgier – For the best fudgy texture, place the sliced brownies in the fridge for a couple of hours or even overnight. They hold their shape much better and have a denser texture when chilled.

How To Make Black Bean Brownies

This recipe is super simple to make, it’s one of my fastest brownie recipes. All you need to make these is a food processor and 5 minutes.

More Vegan Brownie Recipes

Si te gusta vegan fudgy brownies, I recommend you also try:

Brownies veganos

Yogurt Brownies

Brownies de plátano y mantequilla de cacahuete (veganos)

Brownies de desayuno