Best Black Bean Brownies I Ever Had

90 cal, 16C/2F/3P/8S.

I don’t like to call anything “the best” because I’m not an authority on everybody’s taste buds. But there’s nothing wrong with calling these the BEST I EVER HAD because they are 🙂 Fudgy and dense but not like a truffle, airy but not cakey, and with the perfect level of sweetness for my taste buds!

I’ve tried many a black bean brownie recipe guys. The idea is just brilliant. You know brownies right: cups of butter, sugar, flour etc. How about let’s take most of those out and replace with black beans instead! Beans are so good for you, with all that fiber, plant-based protein and fat. I actually congratulate myself on being good every time I eat a bean-based dessert.

Good job me for eating that BROWNIE FOR BREAKFAST.

However black bean brownies can be hit-or-miss texture-wise. Especially vegan ones. They almost never taste bad what with all the chocolate in them, but the texture can be off. Well, these brownies are an exception. The texture is spot-on. All thanks to a couple of eggs and a little bit of medjool date action. Which is amazing because that also cuts out most of the added sugar. The freakin EPITOME of black bean brownie wholesomeness friends!

Seriously, you’re making these. Recipe adapted from ifoodreal.

Ingredients:

  • 1 15 oz can low sodium black beans, drained and rinsed
  • 2 large eggs
  • 3/4 cup dates, not packed, pitted (60g, about 6 large medjool)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/2 cup cocoa powder (48 g)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt (omit if your beans are not low-sodium)
  • 1/4 cup + 2 tbsp semisweet chocolate chips (84 g)

Makes 16 squares. Preheat oven to 350F and line an 8×8 baking pan with parchment. In a blender or food processor blend together eggs, applesauce, beans, cocoa powder, vanilla, baking soda, salt and dates until smooth. Fold in 1/4 cup of the chocolate chips. Pour into pan and sprinkle with the 2 tbsp chocolate chips. Bake for 30 minutes. Cool completely before slicing and enjoy! You can absolutely keep them frozen, just thaw in room temp 30 minutes when you need one!

Enjoy friends and tag me on instagram if you make these!! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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