Vegan Fudgy Black Bean Brownies

$To make these tasty brownies, you need just a few simple ingredients. Here’s what you’ll need: - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1/2 cup almond butter (or your preferred nut/seed butter) - 1/4 cup pure maple syrup - 1/4 cup unsweetened cocoa powder - 1/4 cup vegan chocolate chips (plus a handful for topping) - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 2 tablespoons almond milk (or any plant-based milk of choice) These ingredients work together to create a rich and fudgy texture. The black beans give the brownies moisture and a nice base. Almond butter adds creaminess and helps bind everything. While the main ingredients are great, you can also switch things up. Here are some ideas: - Use peanut butter instead of almond butter for a nutty flavor. - Substitute maple syrup with agave syrup for a different sweetness. - If you want a richer taste, add a splash of espresso or coffee. - For added crunch, toss in chopped nuts or seeds. Feel free to customize these brownies to match your tastes! These brownies not only taste good, but they also offer some health benefits: - Black beans are packed with fiber, protein, and antioxidants. They can help with digestion and keep you full. - Almond butter provides healthy fats and vitamin E, which is good for your skin. - Cocoa powder is rich in flavonoids, which may help improve heart health. - Maple syrup offers minerals like manganese and zinc, adding some natural sweetness. This recipe is a delicious way to enjoy a treat while still being mindful of nutrition! {{ingredient_image_2}} First, I preheat the oven to 350°F (175°C). This step helps the brownies bake evenly. Next, I line an 8x8-inch baking pan with parchment paper. I let some paper hang over the sides. This makes it easy to lift the brownies out later. I grab my food processor and add the rinsed black beans, almond butter, and maple syrup. I also add cocoa powder and vanilla extract. I blend this mixture until it is smooth. I stop to scrape down the sides to mix all the ingredients well. Then, I add the baking powder, sea salt, and almond milk. I blend again until the mix is thick and fudgy. Lastly, I fold in the vegan chocolate chips. This ensures every bite is rich in flavor. Now, I pour the brownie batter into the lined baking pan. I spread it out evenly and smooth the top. For a special touch, I sprinkle a handful of chocolate chips on top. I bake the brownies for 20-25 minutes. To check if they are done, I insert a toothpick into the center. If it comes out mostly clean, they are ready. I let them cool in the pan for about 10 minutes. Then, I lift them out using the parchment paper and let them cool completely on a wire rack before cutting them into squares. To get that rich, fudgy texture, blend the beans well. I use a food processor to make the mix smooth. This helps the black beans integrate into the batter. Don’t skip the almond butter; it adds creaminess. Use the right amount of cocoa powder too. Too little can make them taste bland, while too much can dry them out. Bake just until a toothpick comes out with a few moist crumbs. Letting them cool will help them set up perfectly. One mistake is overbaking. Keep an eye on the time. If you bake them too long, they become dry. Also, ensure the black beans are rinsed well. This removes the canning liquid that can alter the taste. Using too much cocoa powder can also make them too dense. If the batter feels too thick, add a bit more almond milk. Finally, don’t forget to fold in the chocolate chips gently. This keeps the brownies gooey and chocolatey. These brownies shine when served warm. Top them with dairy-free ice cream for a treat. A dusting of powdered sugar adds a nice touch too. For a fun twist, drizzle peanut butter or dark chocolate sauce on top. Cut them into small squares for easy sharing. You can even add some fresh berries on the side for color and flavor. Enjoy every delicious bite! Pro Tips Use Black Beans for Moisture: The black beans add moisture and a rich texture, but ensure they are well-rinsed to avoid any unwanted bean flavor. Experiment with Nut Butters: Almond butter is great, but feel free to substitute with peanut butter or sunflower seed butter for a different flavor profile. Adjust Sweetness to Your Taste: If you prefer a sweeter brownie, add an extra tablespoon of maple syrup or sweetener of your choice to the batter. Cool Completely for Better Cutting: Allow the brownies to cool completely before cutting to achieve clean, neat squares without crumbling. {{image_4}} You can make these brownies even better with fun add-ins. Try mixing in: - 1/2 cup chopped nuts, like walnuts or pecans. - 1/4 cup shredded coconut for a tropical twist. - A teaspoon of espresso powder for a coffee kick. - Dried fruit, like cherries or cranberries, for sweetness. For toppings, you can sprinkle more chocolate chips on top before baking. You can also add a drizzle of nut butter or a dusting of cocoa powder once they cool. These small changes keep the recipe exciting! This recipe is already gluten-free since it uses no flour. The main ingredient, black beans, adds protein and fiber. Just make sure your nut or seed butter is also gluten-free. Many brands are, but it’s good to check the label. You can switch up the nut or seed butter to change the flavor. Almond butter is great, but here are some other options: - Cashew butter gives a creamy taste. - Sunflower seed butter is perfect for nut-free diets. - Peanut butter brings a classic flavor that many love. Each option gives a unique twist to the brownies while keeping them rich and fudgy. Feel free to experiment and find your favorite! To keep your brownies fresh, store them in an airtight container. This helps block out air and moisture. You can place parchment paper between layers to prevent sticking. If you keep them at room temperature, they stay good for about three days. If you want to keep them longer, refrigerate them. The cold will help extend their shelf life to about a week. You can also freeze your brownies for later. Cut them into squares first. Wrap each square tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag. They can last up to three months in the freezer. To thaw, take the brownies out and let them sit at room temperature for about 30 minutes. You can also microwave them for about 10-15 seconds if you want them warm. Enjoy your fudgy treat any time! No, you cannot taste the black beans. They blend into the mix. The cocoa and almond butter give the brownies their rich flavor. Black beans add moisture and a fudgy texture. This makes the brownies delicious without any bean taste. You can enjoy a sweet treat without knowing they are in there! To make these brownies refined sugar-free, use pure maple syrup or dates. Maple syrup adds sweetness without refined sugars. If you prefer dates, blend them with the black beans. This gives a natural sweetness. You can also use coconut sugar as a substitute. This option is still sweet but less processed. Black beans offer many health benefits. They are high in fiber, which helps digestion. This fiber can also keep you feeling full longer. Black beans provide protein, which is great for muscle health. They have antioxidants that fight free radicals in the body. Plus, they contain essential vitamins and minerals, like iron and magnesium. Using black beans makes your dessert healthy and still tasty! These Vegan Fudgy Black Bean Brownies are easy and delicious. We covered main and optional ingredients, showing their health benefits. I outlined the baking steps and shared tips for the best texture. You can try different flavors and store them well. In conclusion, these brownies are a fun way to eat healthy. Enjoy making this tasty treat!$

Vegan Fudgy Black Bean Brownies

Deliciously rich and fudgy brownies made with black beans and almond butter, perfect for a vegan treat.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine Vegan

Servings 16

Calories 120 kcal

Ingredients

1 can black beans, thoroughly rinsed and drained (15 oz)
0.5 cup almond butter (or your preferred nut/seed butter)
0.25 cup pure maple syrup
0.25 cup unsweetened cocoa powder
0.25 cup vegan chocolate chips (plus a handful for topping)
1 teaspoon vanilla extract
0.5 teaspoon baking powder
0.25 teaspoon fine sea salt
2 tablespoons almond milk (or any plant-based milk of choice)

Instructions

Begin by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
In a food processor, combine the rinsed black beans, almond butter, maple syrup, cocoa powder, and vanilla extract. Process until the mixture is completely smooth, stopping to scrape down the sides as necessary to ensure everything is well blended.
Next, add in the baking powder, sea salt, and almond milk. Blend again until the mixture is a thick, fudgy consistency and all ingredients are thoroughly incorporated.
Using a spatula, gently fold in the vegan chocolate chips until they’re evenly distributed throughout the batter.
Pour the prepared brownie batter into the lined baking pan, spreading it out evenly. Use your spatula to smooth the top for an even surface.
For an extra touch of indulgence, sprinkle a handful of additional chocolate chips over the top of the batter.
Bake the brownies in the preheated oven for 20-25 minutes. They’re done when a toothpick inserted into the center comes out mostly clean—don’t worry if a few moist crumbs cling to it, as they add to the fudgy texture.
Allow the brownies to cool in the pan for about 10 minutes. Carefully lift them out using the parchment overhang and transfer to a wire rack to cool completely before cutting into squares.

Notes

Serve warm with dairy-free ice cream or drizzle with peanut butter for an indulgent treat.

Keyword brownies, chocolate, dessert, vegan