AuthorLeah St John, CHN
RatingDifficultyBeginner

These rich and fudgy Black Bean Brownies are vegan, oil-free, and don't require any flour. They are a scrumptious plant-based treat!

Black beans are a great source of fiber and protein, and contain an array of minerals as well as some B vitamins. But don't worry, these brownies are so chocolaty you won't notice the beans in them at all!

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Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 small banana about 1/3 cup mashed
 1 ¾ cups black beansdrained and rinsed if from a can
 ½ cup water
 ½ cup cocoa powder
  cup coconut sugar
 2 tbsp ground flaxseeds
 1 ½ tsp baking powder
 1 tsp vanilla extract
 ½ cup vegan chocolate chopped into chunks or chocolate chips
 6 tsp sunflower seed butter or nut/seed butter of choice, optional

1

Preheat oven to 350°F and line a 12 cup muffin pan with parchment paper baking cups.

2

Add all of the ingredients EXCEPT the chocolate to a food processor, and pulse until its smooth (it should have a very thick pudding-like consistency). Remove the processor bowl from the base, carefully remove the blade, and stir in the chocolate.

3

Spoon the batter evenly into the lined muffin pan. If you want to add the swirl on top, put 1/2 tsp of sunflower seed butter on top of the brownie batter, and gently swirl it with a clean toothpick or chopstick.

4

Bake for 30 minutes. Once you have removed them from the oven, let them sit in the pan for 5 minutes, and then put them on a cooling rack and allow to cool completely before eating.

Notes
5

The brownies may still be soft to the touch when you remove them from the oven, but they will firm up a little when they have cooled.

6

You can store the brownies in an airtight container for up to 3 days (if they last that long!). If your kitchen is warm, you may want to put them in the fridge.

7

If the batter is too thin/runny after processing, you could add in some extra black beans and/or ground flax and pulse in the food processor until it is thicker.

Ingredients

 1 small banana about 1/3 cup mashed
 1 ¾ cups black beansdrained and rinsed if from a can
 ½ cup water
 ½ cup cocoa powder
  cup coconut sugar
 2 tbsp ground flaxseeds
 1 ½ tsp baking powder
 1 tsp vanilla extract
 ½ cup vegan chocolate chopped into chunks or chocolate chips
 6 tsp sunflower seed butter or nut/seed butter of choice, optional

Directions

1

Preheat oven to 350°F and line a 12 cup muffin pan with parchment paper baking cups.

2

Add all of the ingredients EXCEPT the chocolate to a food processor, and pulse until its smooth (it should have a very thick pudding-like consistency). Remove the processor bowl from the base, carefully remove the blade, and stir in the chocolate.

3

Spoon the batter evenly into the lined muffin pan. If you want to add the swirl on top, put 1/2 tsp of sunflower seed butter on top of the brownie batter, and gently swirl it with a clean toothpick or chopstick.

4

Bake for 30 minutes. Once you have removed them from the oven, let them sit in the pan for 5 minutes, and then put them on a cooling rack and allow to cool completely before eating.

Notes
5

The brownies may still be soft to the touch when you remove them from the oven, but they will firm up a little when they have cooled.

6

You can store the brownies in an airtight container for up to 3 days (if they last that long!). If your kitchen is warm, you may want to put them in the fridge.

7

If the batter is too thin/runny after processing, you could add in some extra black beans and/or ground flax and pulse in the food processor until it is thicker.

Black Bean Brownies (Vegan + Gluten-Free + Oil-Free)