BEST Black Bean Brownies (Healthy, Vegan, fudgy, Gluten-Free, Made in a Blender)

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I’ve always been a skeptic when it comes to adding foreign objects to sweets. I have had numerous failed attempts at sweet potato brownies, avocado chocolate pudding, zucchini bread, and more. They always seemed to exhibit a strange aftertaste. However, recently I began experimenting with the addition of black beans in brownies. After several formulation attempts, I fell in love with the additive. There is truly no unsettling aftertaste, and these brownies may even be more satisfying than original brownies because of the nutrition-packed ingredients!

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BEST Black Bean Brownies (Healthy, Vegan, fudgy, Gluten-Free, Made in a Blender)

Recipe by Megan Renee

Servings

9

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

These scrumptiously fudgy brownies are healthy, vegan, gluten-free, and made in a blender. They also include a secret ingredient…black beans!

Ingredients

• ¼ cup rolled oats

• 1 15 oz can low sodium black beans, drained and rinsed

• ¼ cup cocoa powder

• ¼ cup coconut oil, melted

• ½ cup maple syrup, honey, or another liquid sweetener (I also use apple syrup)

• 2 Tablespoons nut butter  (I advise cashew or almond)

• 1 teaspoon vanilla extract

• optional

• coconut, chocolate chips, date caramel sauce, fruits (such as cherry), mint extract, chopped nuts, chunky sea salt, coffee concentrate, freeze-dried strawberries or other fruit

Directions

• Preheat oven to 350 Fahrenheit.
• Blend the oats till a flour forms. Add the beans and pulse until a thick, smooth paste forms.
• Add the rest of the ingredients and blend until completely smooth. The batter should be really thick and smooth, but If it is still too thick, you can add 1/4 cup water or nut milk.
• Spray an 8×8 pan with coconut oil and pour the batter into the pan. Bake for 30-35 minutes.

Notes

• To turn this into a brownie batter dip, add at least 1/4 cup more of oat flour (blended oats) to make the batter thicker. Don’t bake the mix. You can serve with apples, strawberries, pretzels, cucumbers, etc. 
• These brownies can be stored in a freezer for up to three months. 
• You can substitute oil with apple sauce, nut butter for tahini, and black beans for any other type of canned beans suck as chickpeas. 
• For an extra indulgent treat, top brownies with a frosting made of coconut oil, nut butter, cocoa powder, and maple syrup.

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