The supreme vegan black bean brownie recipe is here, and it’s gluten-free and easy as can be!
And if I do say so myself, these are the best brownies and full of all the chocolate decadence you could ever want. All while being healthy in just about every way.
- made with the simple ingredients
- virtually guilt free
If you haven’t tried your hand at making vegan black bean brownies, I hope this will inspire you. There are many black bean brownie recipes around the web for you to try, here is my spin on this simple, decadent & healthy treat.
- Adding a dollop of peanut butter only makes it better. Each one is full of fiber, protein and essential vitamins and minerals.
- Feel free to change it up with other ingredients. You may like to make these without the peanut butter swirl opting to mix in 1/2 cup or so of fresh raspberries, blackberries or blueberries to the batter for something different. You may even like to sprinkle them with organic powdered sugar.
However you like your black bean brownies, I hope you enjoy every bite!
HOW TO MAKE EASY BLACK BEAN BROWNIES
Not only are they super healthy, but they’re super easy to make too!
1. Simply place the main ingredients in your blender/food processor. I know it doesn’t look too appealing but…
2. Once you’ve blended everything together you’ll get the most amazing, chocolate batter ever. Out of beans no less!
It blends up to be the consistency of pudding and you’ll probably be licking the bowl clean like I did. In fact, I can’t decide if I like the batter or the brownies better, both are delicious!
3. Place the batter into your prepared muffin tin, add a teaspoon of peanut butter to the center, using a toothpick give it a little swirl. Place in the oven and bake, and in in no time your home will begin to smell like cocoa heaven!
4. Once done, let cool a bit. They remind me somewhat of Reese’s peanut butter cups in brownie form (they were an old favorite before my transition).
5. Break one open and say Ahhh! They pair perfectly with a tall glass of milk or fresh seasonal berries.
And there you have it, delicious, guilt free Supreme Vegan Black Bean Brownies! Store brownies in an airtight container for up to 5 days on the counter, or in the fridge for up to 10 days.Print
EASY BLACK BEAN BROWNIES (VEGAN + GLUTEN FREE)
Yep, there’s black beans in these brownies! But you’d probably never know it unless you made them yourself. A truly decadent and healthy treat!
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: Makes 12 Brownies
- Category: Dessert
- Cuisine: Vegan
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 heaping cup cocoa powder
- 1/2 cup pure maple syrup
- 3 tablespoons coconut* or neutral flavored oil
- 1 heaping teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1/4 cup semi-sweet chocolate morsels
- 12 teaspoons natural peanut or almond butter (divided), chilled
Preheat oven to 350 degrees F.
Make your flax egg in a small bowl by combining the flax-seed meal and water, mix well. Place in refrigerator for at 5 – 7 minutes to set. Should be thick and goupy when ready.
Prepare your muffin tin by lightly greasing with oil. Use muffin liners if you prefer.
In a food processor/blender, add black beans, flax-eggs, cocoa powder, maple syrup, oil, baking powder and vanilla. Blend until creamy stopping to scrap down the sides as needed. Batter should be about the consistency of pudding, not too thick, not too thin. Mix in chocolate chips.
Fill each cup about 1/4 – 1/3 full. Use any remaining batter to make sure all tins are equally filled. Place 1 teaspoon of chilled nut butter in the center of each cup. Using a toothpick, chopstick or something pointy, swirl the nut butter into the chocolate.
Place in oven on middle rack and bake for 22 – 25 minutes. Let cool about 15 – 20 minutes. Using a butter knife, gently guide the knife around the outside of the muffin making sure it is away from the pan. Gently nudge under each brownie with the knife and lift removing from the tin.
I found the nut butter does best when chilled before baking, otherwise it’s very runny when trying to mix with the batter and won’t look as good once baked.
You can use 1/4 cup maple syrup and 1/4 cup of your favorite healthier sugar. My first batch I tried it this way, it was slightly drier but not by much.
You may like to opt out of using the nut butter swirl and adding in 1/2 cup or so of fresh/frozen blueberries, raspberries or blackberries.
*If using coconut oil, be sure it’s in liquid form. Make sure maple syrup is at room temperature or it will harden the coconut oil with its coolness.
If you don’t have flaxseeds or flaxseed meal on hand, try using 3/4 of mashed banana. You can also try using a chia seed egg. Mix 2 tablespoon chia seeds + 6 tablespoons water in a small bowl, set aside for 7 – 10 minutes to thicken.