Fudgy Black Bean Brownies
User Reviews
4.8
Fudgy Black Bean Brownies
Description
"Fudgy Black Bean Brownies" feature black beans and almond butter as key ingredients, blended together with old-fashioned rolled oats processed into oat flour, raw cacao powder, ground flax seeds, vanilla extract, coconut sugar, vinegar, salt, and baking soda. The batter is thick and smooth, with half the dark chocolate chips folded in and the rest sprinkled on top before baking.
Baked at 350°F for about 30 minutes, the brownies firm up while maintaining a fudgy center and cracked top. This texture comes from the combination of black beans and almond butter substituting for traditional flour and fat, while coconut sugar adds sweetness and chewiness. The vinegar helps the brownies rise slightly.
The recipe allows some modifications such as using different nut or seed butters or adjusting cacao powder for a darker chocolate flavor. The brownies are baked in an 8-inch square pan lined with parchment paper for easy removal and cooling.
Nutrition information is provided per brownie for reference. The recipe notes explain that sugar type affects texture and that the vinegar type can be varied without significantly changing the outcome.
Ingredients
- 1/4 cup rolled oats 26 grams; certified gluten-free, if needed, old-fashioned
- 1 oz. can black beans , drained and rinsed (260 grams drained)
- 1/4 cup almond butter 68 grams, creamy, raw
- 6 tablespoons raw cacao powder (35 grams)
- 2 tablespoons flax seeds 13 grams, ground
- 2 teaspoon vanilla extract (9 grams)
- 1 cup coconut sugar (164 grams)
- 2 teaspoon vinegar (12 grams; balsamic or apple cider)
- 1/4 teaspoon salt (2 grams)
- 1/2 tsp baking soda (3 grams)
- 3/4 cup dark chocolate chips (105 grams)
Instructions
- Preheat the oven to 350ºF and line a 8-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the rolled oats briefly, until they resemble a coarse flour.
- Add in the black beans, almond butter, cacao powder, ground flax, vanilla, sugar, vinegar (which helps the brownies rise), salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly. Add 1/2 cup of the chocolate chips to the batter, and pulse briefly to mix them in.
- Transfer the batter into the lined 8-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan. Sprinkle the remaining chocolate chips over the top, and press them lightly into the batter.
- Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are fragile when warm. I let mine cool for at least 2 hours. Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. (I imagine these would freeze well, too!)
Notes
- Nutrition is estimated per brownie; actual values may vary.
- Use 1/2 cup raw cacao powder for a darker chocolate flavor if desired.
- Other nut or seed butters like peanut or sunflower butter can substitute almond butter.
- Any vinegar such as balsamic or apple cider may be used.
- Using granulated coconut sugar provides texture suited to chewy, fudgy brownies; liquid sweeteners will alter texture significantly.
- Oats can be omitted for a grain-free version, though brownies will be slightly more fragile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 133kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 162mg | 7% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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