Black Bean Brownies

Desserts don’t have to come from a box, and they certainly don’t have to be made with ingredients that make us feel guilty for eating them. Next time you are craving something sweet to serve after dinner – skip the recipes made with cancer causing GMOs, blood sugar spiking white flour and artery clogging butter – and opt for this nutrient dense recipe chock full of vegan plant power…try these delicious black bean brownies from chocolate covered Katie. My daughter shown to the left, this is one of her favorite desserts.plant based black bean brownies

Black Bean Brownies
Plant based vegan gluten free dairy free
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  1. 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  2. 2 tbsp cocoa powder (10g)
  3. 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
  4. 1/4 tsp salt
  5. 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
  6. pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  7. 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
  8. 2 tsp pure vanilla extract
  9. 1/2 tsp baking powder
  10. 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  11. optional: more chips, for presentation
  1. Preheat oven to 350 F.
  2. Combine all ingredients except chips in a good food processor, and blend until completely smooth.
  3. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
  4. Stir in the chips, then pour into a greased 8×8 pan.
  5. Optional: sprinkle extra chocolate chips over the top.
  6. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Art of Healthy Eating