Healthy Black Bean Brownies

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4.75 from 4 votes

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www.theconsciousplantkitchen.com

These Healthy Black Bean Brownies are the even healthier version of my Black Bean Brownies, still made with no eggs and no dairy, half the carbs and half the calories!

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/healthy-black-bean-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time25

cool down1

Total Time1 35

Servings: squares

Calories: 128.4kcal

Author: Carine Claudepierre

Ingredients

1 can Black Beans drained, rinsed, equivalent to 1 1/2 cup (note 1) - 15 ounces/425g
½ cup Maple Syrup (note 2)
¼ cup Mild-Flavor Olive Oil (note 3)
½ cup Oat Flour (note 4)
¼ cup Unsweetened Cocoa Powder
½ teaspoon Baking Powder
¼ teaspoon Baking Soda
⅓ cup Dairy-Free Dark Chocolate Chips (note 5)

Optional

¼ teaspoon Salt
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a food processor, add all the brownie ingredients, blend on high speed, stopping every 20 seconds, scraping down the sides of the bowl with a rubber spatula, and processing again until the batter is consistent and mostly smooth. It's a bit grainy, that's normal.
Fold in chocolate chips, pulse a few times to incorporate.
Pour the batter evenly into the prepared pan, sprinkle a few chocolate chips on top.
Bake for 25-30 minutes at 350°F (180°C) or until the top crackles, and a toothpick inserted in the center comes out with just a little crumb on it, meaning the brownies are baked, but still fudgy.
Remove from the oven and let them cool down for 15 minutes in the pan, then for 1 hour on a cooling rack at room temperature, then for 30 minutes in the fridge before cutting.
Cut the brownies into 12 bars.

Notes

Note 1: A can of drained black beans is equivalent to 1 1/2 cups of cooked black beans. The recipe works with canned chickpeas as well.

Note 2: Or any liquid sweetener you have on hand, like agave syrup.

Note 3: Or any low-flavor oil or melted coconut oil works. Make sure you cool the melted coconut oil before adding it to the batter, and use refined coconut oil to avoid a coconut flavor. Use my oil-free black bean brownies for an oil-free recipe.

Note 4: Or all-purpose flour or all-purpose gluten-free flour, but the brownies are a bit more gummy and dense with these options. For almond flour, use my other black brownies recipe.

Note 5: Or chopped walnuts or pecans.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in an airtight container in the fridge for up to 4 days. Freeze in sealed Ziplock bags for up to 1 month. Thaw the day before at room temperature.

Nutrition