Description
These Vegan Black Bean Brownies are a rich, fudgy, and guilt-free treat perfect for satisfying your chocolate cravings. Made with wholesome ingredients like black beans, cocoa powder, and peanut butter, they offer a deliciously moist texture with a boost of protein and fiber while being entirely dairy-free and vegan-friendly.
Ingredients
Scale
Main Ingredients
- 1 can black beans, rinsed and drained (about 15 ounces)
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the brownies.
- Blend the black beans: In a food processor, blend the rinsed and drained black beans until they become a smooth puree without any chunks.
- Add remaining ingredients: To the black bean puree, add maple syrup, cocoa powder, peanut butter, vanilla extract, baking powder, and salt. Blend everything together until the mixture is uniform and fully combined.
- Incorporate chocolate chips: Stir in the dairy-free chocolate chips by hand to distribute them evenly throughout the batter.
- Prepare the baking pan: Grease an 8×8 inch baking pan lightly to prevent sticking, then spread the brownie batter evenly in the pan.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The brownies should be set but still fudgy in the center.
- Cool and serve: Allow the brownies to cool completely before cutting them into 16 squares for serving.
Notes
- Make sure to rinse and drain the black beans thoroughly to avoid any canned taste.
- Use smooth peanut butter for easy blending and best texture.
- You can substitute the peanut butter with almond or sunflower seed butter if preferred.
- If you prefer less sweetness, reduce the maple syrup slightly.
- For an extra fudgy texture, bake closer to 25 minutes; for more firm brownies, bake up to 30 minutes.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; thaw before serving.
