Description
These delicious black bean brownies are rich and fudgy, perfect for satisfying your chocolate cravings.
Ingredients
Scale
- 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
- 1 cup semi-sweet chocolate chunks (chocolate chips will work too, divided)
- Flaky sea salt (as garnish)
Instructions
- Preheat the oven to 350°F and line an 8”x8” square baking pan with parchment paper and grease with cooking spray.
- In a food processor, blend the beans, eggs, oil, maple syrup, brown sugar, vanilla, cocoa, almond flour and salt until very smooth, about 2 minutes. Pause and scrape down the sides halfway through to ensure all the ingredients get blended.
- Transfer the batter to the pan and sprinkle 3/4 cup chocolate chunks over the top. Use a butter knife to swirl the chocolate chunks with the batter, then spread into an even layer.
- Sprinkle the top with remaining 1/4 cup chocolate chunks.
- Bake for 25-30 minutes or until the brownies look set and a toothpick inserted into the center comes out clean.
- Let cool completely. Sprinkle the brownie with flaky sea salt before serving, then slice and serve.
Notes
- When adding the chocolate chunks, you can reserve some for serving to make it extra chocolaty.
- These brownies are gluten-free.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg