Description
Delicious and fudgy black bean brownies made with wholesome ingredients like black beans, almond flour, and cocoa powder. These brownies are a healthier twist on a classic dessert, naturally gluten-free and sweetened with maple syrup and brown sugar for a perfect balance of flavors.
Ingredients
Brownie Batter
- 1 (15-ounce) can no-salt black beans, drained, rinsed well, and patted dry
- 2 large eggs
- 1/4 cup avocado oil
- 1/2 cup maple syrup
- 1/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup Dutch process cocoa powder, spooned and leveled
- 1 1/2 cups almond flour, spooned and leveled
- 1/4 teaspoon fine sea salt
Chocolate and Garnish
- 1 cup semi-sweet chocolate chunks (or chocolate chips), divided
- Flaky sea salt, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8”x8” square baking pan with parchment paper and grease it lightly with cooking spray to ensure easy removal of the brownies.
- Blend Ingredients: Add the drained black beans, eggs, avocado oil, maple syrup, light brown sugar, vanilla extract, Dutch processed cocoa powder, almond flour, and fine sea salt to a food processor. Blend until the batter is very smooth, about 2 minutes. Pause halfway through to scrape down the sides to ensure everything is well incorporated.
- Transfer Batter: Pour the smooth brownie batter into the prepared baking pan. Sprinkle 3/4 cup of the semi-sweet chocolate chunks evenly over the top. Use a butter knife to gently swirl the chocolate chunks into the batter and then spread the mixture into an even layer.
- Add Chocolate: Sprinkle the remaining 1/4 cup of chocolate chunks on top of the batter to create a beautiful chocolatey crust after baking.
- Bake Brownies: Bake in the preheated oven for 25 to 30 minutes, or until the brownies look set and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Garnish: Allow the brownies to cool completely in the pan. Once cooled, sprinkle the surface with flaky sea salt for a burst of flavor contrast. Slice into squares and serve.
Notes
- To ensure the brownies are fudgy, avoid overbaking; watch closely during the last 5 minutes of baking.
- You can substitute avocado oil with other neutral oils like vegetable oil or light olive oil if preferred.
- This recipe is naturally gluten-free thanks to almond flour and black beans.
- For a vegan version, try replacing eggs with flax eggs and use dairy-free chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
