I’ve seen a lot of black bean brownies online, but have never taken the plunge and tried them myself. Well, the day finally came and I dove in head first.
It’s kind of a funny story because I decided I wanted to make them and then went looking in the fridge and realized we didn’t have eggs. So, I went across the street to a neighbor’s house and asked for a few eggs. Great, good to go. I come back home and mix everything up, get it all in the oven and start cleaning up. I’m wiping down the counter and I see two eggs sitting over next to the sink. Yep, the eggs I needed and went and borrowed from the neighbors, I forgot to put them in the brownies.
Luckily for me, they still appeared to turn out ok! And now I have a great vegan recipe.
This kind of seems like a long list of ingredients, but all you have to do dump everything (minus the peanut butter and extra chocolate chunks) into a blender or food processor. The mixture is pretty thick so you’ll probably need to gradually add in some water. Make sure it doesn’t get too runny, though.
That’s it! This recipe is dairy free and ended up being unintentionally vegan because I forgot to add the eggs. They still turned out great without the eggs, so if you’re avoiding animal products, feel free to leave them out!
Have you ever given black bean brownies a try? Let me know in the comments!
Black Bean Brownies
- 1 can black beans strained and rinsed
- ¾ cup cocoa powder
- ¼ cup organic coconut sugar
- ¼ cup organic maple syrup
- 1 tsp vanilla extract
- 3 tbs organic coconut oil, melted
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 4-5 dollops natural peanut butter
- 2 eggs (optional, but I recommend including)
- Extra chocolate chunks (optional – for the top)
Preheat your oven to 350 degrees
Throw everything into a blender or food processor (except peanut butter and extra chocolate chunks)
Once blended, pour your brownie batter into an 8x8 pan
Drop in dollops of peanut butter and swirl with a knife
Sprinkle on extra chocolate chunks
Bake for 30 minutes
Let cool for 30 minutes in the fridge