Black Bean Brownies

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/black-bean-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 292.5kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Black Beans 15 oz canned black beans, raised, drained
½ cup Maple Syrup (note 1)
½ cup Peanut Butter (note 2)
½ cup Almond Milk (note 3)
1 teaspoon Vanilla Extract
1 cup Almond Flour (note 4)
½ cup Unsweetened Cocoa Powder
1 ½ teaspoons Baking Powder
⅓ cup Dairy-Free Dark Chocolate Chips (note 5)

US Customary - Metric

Instructions

Preheat the oven to 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 seconds 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 minutes 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 minutes 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 minutes in the fridge for a fudgier texture.
Remove from the fridge and slice into 9 squares.

Notes

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

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

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

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

Note 5: Or chopped walnuts, pecans.

Storage: 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.

Nutrition