Black Bean Brownies
Black bean brownies are one of my favorite easy vegan desserts, and I always make them when craving a delicious treat! The best part is that they are super easy to make, and nobody can ever tell they contain black beans and no dairy!
Time to read: 4 mins | Time to make: 1 hour | Yields: 20 servings
Ingredients
1- 425g can black beans, drained & rinsed
1 tablespoon (12 g) chia seeds
1+1/3 cup (200 g) almonds or 200 g almond meal
3/4 cup + 1 tbsp (200 ml) soy milk
2 tablespoons coconut oil, melted
3 tablespoons peanut butter
4 tablespoons date syrup
6 tablespoons maple syrup
7 tablespoons (45 g) cacao powder
1/2 cup (85 g) dark dairy-free chocolate chips
large pinch of sea salt
For the chocolate sauce
2 teaspoons cacao powder
2 tablespoons coconut oil
2 tablespoons date syrup
3 tablespoons soy milk
Pinch of sea salt
Method
In a small bowl, mix chia seeds with 5 tablespoons of water and set aside for ten minutes to thicken.
Take a food processor and first blend almonds to reach the almond meal texture.
Once the chia mixture is thick, add them and all other brownie ingredients, except chocolate chips, in a food processor and blend until smooth. Make sure there are no whole beans left :)
Stir in the chocolate until evenly mixed in.
Preheat the oven to 350ºF (180ºC). Line a 9x9-in baking dish with baking parchment, pour the brownie mix in, and spread it out using a spoon.
Bake for 45 minutes or until a knife comes out almost clean.
Let the brownies cool to room temperature before serving; this is really important as they continue setting during this time.
For the chocolate sauce, simply place all of the ingredients into a pan over medium heat. Stir continuously until everything is melted and has come together to form a smooth sauce, about 5 minutes.
Pour on top of the brownies when ready to serve.
Nutrition facts per one serving:
Energy: 188kcal | Carbs: 18.8 g | Protein: 4.7 g | Fat: 11.3g
