Black Bean Brownies
These black bean brownies are the perfect healthy and chocolatey dessert. Packed with nutritional benefits and naturally gluten-free, they offer all the indulgence without the guilt!
Ingredients
- 1 can black beans 15 ounces, rinsed and drained
- 1/2 cup semisweet chocolate chips divided
- 3 tablespoons canola oil
- 3 large eggs room temperature
- 2/3 cup packed brown sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the edges hang over for easy removal.
- In a food processor, combine the black beans, 1/4 cup of chocolate chips, and canola oil. Process until smooth and well-combined.
- Add the eggs, brown sugar, cocoa powder, vanilla extract, baking powder, and salt to the food processor. Blend until the batter is velvety and uniform.
- Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
- Sprinkle the remaining chocolate chips over the top for a deliciously melty finish.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
- Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely. Slice into 12 even pieces and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. Reheat in the microwave for warm, gooey brownies.