37
Ingredients
- 1 15oz can black beans, drained and rinsed
- 2 Eggs (or flax eggs for vegan option)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup coconut sugar (or a sweetener you prefer)
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (dairy-free if desired)
- 1/4 cup chopped walnuts or pecans, for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan, or line with parchment paper and set aside.
- Blend the Beans: Add the rinsed and drained black beans, eggs or flax chia eggs, coconut oil, and vanilla extract to a blender or food processor. Pour the mixture into a blender, and process until silken smooth without any trace of bean shape.
- Add the Dry Ingredients: In a different bowl, combine the cocoa powder, coconut sugar, baking powder, and salt. Return to the blender or food processor and add in your dry mixture, blending until everything is smooth.
- Fold in the Chocolate Chips: Add dark chocolate chips and chopped walnuts into brownie batter.
- Bake the brownies: Pour the mixture into the prepared baking pan and spread it out evenly. Top with a few more chocolate chips for extra sprinkling of chocolate. Bake for 20- to 25 minutes or until a toothpick inserted in the center has just a few moist crumbs.
- Cool and Serve: Let the brownies cool in pan on wire rack before cutting into squares. Cool brownies firm up, holding their fudgy texture.
Tips and Variations:
- Sugar: As mentioned, you can use whatever sugar of choice for this recipe (coconut sugar used here) or simply replace with a liquid sweetener like maple syrup, honey, or even stevia if desired.
- Nut-free: If you have a nut allergy, omit the walnuts or pecans. You can substitute sunflower seeds or more chocolate chips for crunch.
- Vegan: To make them vegan, replace the eggs for flax eggs. Flax eggs are made by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water. Wait a few minutes before adding to the batter; allow it time to thicken.
- More Chocolate: For an even richer, gooier brownie, stir a few tablespoons of melted dark chocolate (no sugar needed) into the batter before you bake it.
- Storage: Keep these brownies in an airtight container at room temperature for 3 days or store them in the refrigerator for up to a week. They also freeze well and are great to grab out of the freezer when you get to know them.
- Tips for Serving: Enjoy these brownies plain, or top with a generous spoonful of whipped coconut cream or a scoop of dairy-free ice cream.
Nutrition Information:
- Calories: You will get 301 calories with this meal.
- Protein: An amount of 6 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 24 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 43 g of carbohydrates is obtained.
- Sugars: A 27g of sugar is contained here depending on the fruits and honey used.
- Fiber: 5 g of fiber is obtained here.
- Cholesterol: 41 mg of cholesterol is obtained here.
- Sodium: 170 mg of sodium is used.
Gluten-Free Double Chocolate Black Bean Brownies are fudgy and rich, healthier brownies. Naturally gluten-free, dairy-free, and vegan, these brownies are packed with protein from black beans but taste like pure chocolate decadence. These brownies are the perfect guilt-free treat, great to serve as a dessert for those who like some sweetness but also are mindful of their health.