These brownies are SO delicious. I have been wanting to make black bean brownies for so long and I’m so glad that I finally did. This recipe is a must try, especially if you love chocolate! They have a fudgey interior with a crispy exterior – the secret equation to the ultimate brownie. Not only do they taste delicious, but they are also extremely nutritious. I’m telling you, this is hands down one of the best desserts, especially if you are a chocolate lover and love eating desserts that are deceivingly healthy.
Black beans are definitely the star ingredient in this recipe. They could not be more succinctly and descriptively named. They are commonly referred to as turtle beans, probably in reference to their shiny, dark, shell-like appearance. With a rich flavour that has been compared to mushrooms, black beans have a velvety texture while holding their shape well during cooking.
Black beans provide special support for digestive tract health, particularly the colon. The indigestible fraction in black beans has been shown to have the perfect mix of protein and fibre. Not only is this optimal for digestion but also provides outstanding support for blood sugar balance and blood sugar regulation. The combination of protein and fiber allows for the food to move through our digestive tract at a moderate pace as opposed to dietary sugar, which moves too quickly, or fat, which moves too slowly. The 15 grams of fiber and 15 grams of protein in one cup of black beans helps to prevent both extremes – too much simple sugar uptake all at once can result in an unwanted blood sugar spike. Too little simple sugar uptake can result in an unwanted blood sugar drop. Either extreme can work to destabilize blood sugar balance.
In addition to black bean’s well-rounded macronutrients, the large array of antioxidant and anti-inflammatory phytonutrients have been connected to black bean intake with reduced risk of certain cancers, especially colon cancer. Chronic excessive oxidative stress and chronic excessive inflammation are both risk factors for the development of many cancer types. By increasing the body’s supply of antioxidant and anti-inflammatory nutrients, black beans may be able to help lower cancer risk.
In addition to the nutrient-dense profile of these brownies, they are super easy to make. All you need is a handful of ingredients that you would likely have on hand, a blender or a food processor, and a muffin tin.
- 1 15 ounce can or 1 3/4 cup of black beans.
- 2 flax eggs (2 tbsp. ground flax & 6 tbsp. water)
- 3 tbsp. coconut oil melted
- 3/4 cup cacao powder
- 1/2 cup coconut or cane sugar (I used coconut which tends to be less sweet than cane sugar)
- 1/2 tsp. sea salt
- 1/2 tsp. vanilla bean powder or 1 tsp. vanilla extract
- 1 1/2 tsp. baking powder
- Optional toppings including chocolate chips, almond slivers, walnuts, pecans
How to Make!
- Preheat oven to 350 degrees
- If you using dry black beans, soak in a bowl of water the night before. When ready to cook bring water and beans to a boil and simmer on low for about an hour and a half. If you have a slow cooker, they only need to be cooked for a half hour.
- Lightly grease a 12-slot standard size muffin pan.
- Rinse and drain black beans if using from a can
- Prepare flax egg by combining flax and water in the bowl of the food processor or blender. Blend for 15 seconds and then let it sit for a few minutes to gelatinize.
- Add the remaining ingredients besides the chocolate chips and other toppings, and blend for about 2-3 minutes scraping down the sides as needed. The batter should be pretty smooth.
- If the batter is too thick and won’t blend, add a tablespoon at a time of water. I did this three times.
- The batter should be slightly less thick than chocolate frosting but nowhere close to runny.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.
- Sprinkle with chocolate chips or a nut of your choice (pecans, walnuts or almond slivers)
- Bake for about 20-25 minutes or until the ops are dry and the edges start to pull away from the sides.
- Remove from oven and let cool for 30 minutes before removing from the pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – they are supposed to be! Plus, they’re vegan so it doesn’t really matter.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.