Description

Decadent Vegan Black Bean Brownies have rich chocolate flavor, lots of chocolate chips, and an incredible fudgy texture.

Ingredients

Units Scale

1 tablespoon flaxseed + 3 tablespoons warm water
1 (15) oz can black beans
1/2 cup maple syrup
1/4 cup oil
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegan chocolate chips

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Instructions

Preheat the oven to 350 degrees. Grease and line an 8x8 baking pan with parchment paper.
In a small bowl, stir together the flaxseed meal and 3 tablespoons warm water. Set aside for 5 minutes to thicken. Stir the flax egg once more to incorporate.
Add the black beans, maple syrup, oil, vanilla and flax egg to a blender and blend until smooth. You want those black beans completely broken down, so when in doubt, keep blending.
In a large bowl, whisk the cocoa powder, flour, baking powder and salt.
Pour in the liquid ingredients and mix until just combined. Fold in the chocolate chips.
Transfer the batter to your pan and bake for 35-45 minutes until a skewer inserted into the center comes out mostly clean. Mine are perfect at 40 minutes. Cool before slicing and serving.

Notes

Cocoa powder: I like Hershey's Special Dark Cocoa Powder in this recipe for extra rich chocolate flavor. Cacao or regular cocoa powder are delicious too.

Storage: store leftover brownies in a lidded container or ziplock bag in the fridge for 5-7 days. I like them cold straight out of the fridge, but you can also reheat them in the microwave until warmed through.

Flour: white, whole wheat, spelt, etc. all work. For a gluten free brownie, use oat flour.

Nutrition

Serving Size: 1/12th recipe
Calories: 151
Sugar: 11g
Sodium: 53mg
Fat: 7g
Saturated Fat: 2g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg