Black Bean Brownies with a Rich Chocolate Center
Indulge in these delicious black bean brownies that are gluten-free and vegan, with a rich chocolate flavor.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 food processor
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups canned black beans rinsed and drained
- 1/3 cup coconut oil melted
- 2/3 cup maple syrup
- 2 flax eggs 2 tbsp flaxseed meal + 5 tbsp water
- 1 tsp vanilla extract
Instructions
Preparation
- Rinse and drain the canned black beans thoroughly. Blend them in a food processor until smooth to ensure no lumps remain.
- In a large mixing bowl, combine the blended black beans, cocoa powder, melted coconut oil, maple syrup, and flax eggs. Stir in the vanilla extract until the batter is smooth and well combined.
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper to prevent sticking.
- Pour the batter into the prepared cake pan. Spread it evenly using a spatula. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.
- Let the brownies cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.
Serving
- Slice the cooled brownies into wedges. Serve them as is, or with a scoop of ice cream or a dollop of yogurt for added indulgence.
Storage
- Store leftover brownies in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Notes
Pro Tips: Blend the black beans thoroughly to avoid graininess. Use high-quality cocoa powder for a rich chocolate flavor.
Ingredient Substitutions: Replace maple syrup with agave syrup if desired. Substitute coconut oil with olive oil for a different flavor profile.
How to Serve: Pair with vanilla ice cream or yogurt for a classic combination.
Storage & Freshness: Keep in an airtight container to maintain freshness. Refrigerate for longer shelf life.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Replace maple syrup with agave syrup if desired. Substitute coconut oil with olive oil for a different flavor profile.
How to Serve: Pair with vanilla ice cream or yogurt for a classic combination.
Storage & Freshness: Keep in an airtight container to maintain freshness. Refrigerate for longer shelf life.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.