Description
Black bean brownies are my favorite fudgy brownies to make for pretty much any occasion. Easy to make and gluten free and vegan.
Ingredients
Units
Scale
- 2 1/2 tablespoons ground flaxseed + 6 tablespoons water
- 1 15 ounce can black beans, drained and well rinsed
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar
- 3 tablespoons coconut oil, melted
- 1/2 cup dark chocolate chips (make sure dairy free/vegan if you want to keep these brownies vegan)
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease an 8X8 pan, set aside.
- Make the flaxssed egg: mix the ground flaxseed with he water in a small bowl. set aside while you prepare the remaining of the ingredients. You will know it’s ready when the texture is thick, much like a whisked egg would be.
- Make the brownie batter; Add all of the ingredients to a food processor, along with the thickened flaxseed egg – except the chocolate chips . Process until the batter is very smooth, about 5 minutes, scarping down the sides as needed.
- Mix in the chocolate chips: remove the blade of the food processor and add the chocolate chips to the batter. Use a spatula to fold them in.
- Bake: Transfer the brownie batter to the prepared baking dish. Use a small spatula to evenly spread the batter out to the edges. Bake for 20 to 25 minutes, or until the top is dry to the touch and the brownies begin to pull away from the edges of the pan.
- Cool: Allow the brownies to cool for at least 20 minutes before cutting them. Allow them to cool completely before cutting them if you want your brownies to be less messy.
- Store leftovers: Store on the counter in an air tight container for up to 2 days and then in the fridge for up to 3 days.
Notes
Recipe originally adapted from: Minimalist Baker.
