Brownies are delicious in all their iterations, including black bean brownies. While we understand if you’re a little skeptical, these easy brownies are not just for vegans and those who are gluten-free (or out of flour and eggs).
They are definitely in the realm of healthier desserts, but they taste as decadent as you’d hope. With a rich, fudgy texture and deep cocoa flavor, the Mexican chocolate-inspired addition of cinnamon and chili powder makes them even better. The batter comes together in no time in a food processor—and it’s safe to sneak a taste while it’s raw.
Notes: Be sure to use quick oats for this recipe. Using a 9-inch square brownie pan will result in flatter brownies.
In case you want to make two batches at once.Buy Now ›
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...