If you have a craving for something fudgy, chocolaty but on the healthier side, these brownies are for you. Packed with protein, fibre and healthy fat they are a delicious treat that satisfies! Plus they hold their own against traditional brownies made of flour and white sugar.
I’ve made these numerous times and they are a success, quick to make, great to take to school, work, have as a snack or a delectable dessert after dinner. The best part is the surprise that people get when they find out what is inside of them, no white sugar or flour, but beans, oats and nut butter.
Plus they are made with ingredients you can name, that you will usually find in your kitchen and there are no unwanted surprises, except that they are simply delicious, fudgy chocolate black bean brownies.
Black Bean Brownies
- 1 cup cooked black beans or canned black beans
- 1/2 cup almond butter or hazelnut butter to give it a nutella like flavour
- 1/2 cup rolled oats
- 1/2 tsp himalayan salt
- 1/4 tsp cinnamon I used ceylon
- 1/2 cup honey or maple syrup
- 1/4 cup unrefined coconut oil
- 1/2 cup chocolate chips I like to use enjoy life foods mini chocolate chips - you can top with more if you so choose
- 2 tbsp cacao powder
- 1/2 tsp baking powder
- preheat oven to 350 degrees
- In a food processor combine the oats, salt, cinnamon, cacao powder and baking powder . Blend until the oats have turned into oat flour. Place into a mixing bowl.
- In the food processor combine the black beans, honey, almond butter and coconut oil. Blend until the mixture is well combined.
- Add in the black bean mixture to the dry ingredients in the mixing bowl. Make sure to combine well and not to leave any spots of dry oats at the bottom of the bowl.
- Ad this moment you can fold in the chocolate chips. If you are using thicker rolled oats, I sometimes leave the mixture on the counter for 30 minutes or an hour, for the oats to soften. Even though they have been through the food processor, I find I sometimes an left with some bigger pieces. Letting the mixture set will ensure this wont happen, or if you want you can use quick oats, however there is more fibre and less processing done to old fashioned rolled oats.
- Line a baking dish, I like to use a loaf pan ( 12 inches by 4 inches) with parchment paper. Add in the brownie mixture, spread it out evenly in the pan.
- Bake for between 15-20 minutes, the time will differ depending on your oven and the pan you choose. But don't over bake, they will come out way to dry - not tasty. At the 15 minute mark, test the brownie, you want it to be set, but still have the toothpick come out a little chocolaty - this will ensure a gooey brownie. Bake it a little longer and it will be firmer but still wonderfully fudgy.
- Take out of the oven and let the brownie cool in the pan for 10 minutes before you remove it. After that set the brownie on a cooling rack with the parchment and let it set for an hour. or you can always enjoy it warm too.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.