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Black Bean Brownies

Black Bean Brownies
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A rich, fudgy, and healthy brownie made with black beans and almond flour. Perfect for a protein-packed, gluten-free treat.

Ingredients

Scale

250 grams (9 oz.) can black beans (drained and rinsed)
60 grams (½ cup 1 tbsp) cocoa powder
50 grams (½ cup) blanched almond flour
100 grams (⅓ cup) maple syrup
60 grams (¼ cup) peanut butter
30 grams (2 tbsp) coconut oil
2 to 3 tbsp milk of choice
1 tsp baking powder
1 tsp vanilla extract
1/6 tsp salt
40 grams (¼ cup) chocolate chips

Instructions

  1. Preheat oven to 180°C (350°F) and line a 15 cm x 15 cm (7 inch) brownie pan with parchment paper.
  2. Drain and thoroughly rinse the black beans.
  3. Add black beans, almond flour, cocoa powder, coconut oil, peanut butter, maple syrup, milk, vanilla, baking powder, and salt to a blender.
  4. Process until the batter is completely smooth, adding a splash more milk if necessary.
  5. Stir in the chocolate chips by hand.
  6. Transfer the batter to the prepared pan and top with extra chocolate chips if desired.
  7. Bake for 18 to 25 minutes until the edges are firm but the center is still slightly soft.
  8. Let the brownies cool completely in the pan before slicing.

Notes

  • Cooling the brownies completely is essential for the texture.
  • Use refined coconut oil if you do not want a coconut flavor.
  • Store in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://cleanvegankitchen.com/black-bean-brownies/