Ultra-Fudgy Black Bean Brownies (Printer-Friendly)
Ultra-fudgy, moist brownies made with black beans that are gluten-free, vegan and naturally sweetened with Medjool dates.
# What You’ll Need to Cook:
01 -
2 tablespoons flaxseed meal
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3 tablespoons water
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1/3 cup almonds or almond flour
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1 can (15oz) black beans, drained and well rinsed
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1/2 cup cocoa powder
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1 teaspoon baking powder
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10-12 large Medjool dates, pitted
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3/4 cup almond milk or any milk alternative
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1 teaspoon vanilla extract
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3 tablespoons almond butter (keep 1 tablespoon aside for decorating)
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Dark chocolate, chopped into chunks for toppings
# Steps to Prepare:
01 -
In a small bowl, mix the flaxseed meal with 3 tablespoons of water and set aside for 5-10 minutes until it reaches a jelly-like consistency.
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If using whole almonds, blend in a food processor until they resemble a coarse flour. Add black beans, dates, cocoa powder, almond milk, baking powder, 2 tablespoons of almond butter, flaxseed mixture, and vanilla extract, then puree until smooth.
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Grease an 8×8 inch pan and line it with parchment paper. Evenly pour and spread the brownie mixture into the pan.
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Drizzle the additional tablespoon of almond butter over the brownie mixture and use a knife to create swirls. Sprinkle with chopped dark chocolate chunks.
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Preheat the oven to 175°C (350°F). Bake in the oven for 35-40 minutes until the edges start to brown. Note that the toothpick test may not work as they are intended to remain gooey in the center.
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Let the brownies cool completely before cutting. Once cooled, cut into squares and enjoy.
# Extra Cooking Tips:
01 -
Make sure to buy black beans canned with no added salt.
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Flax eggs can be substituted with 1 large banana or 1 egg.
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Allow the brownies to completely cool before cutting to avoid crumbling.
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Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. When freezing, separate layers with parchment paper.