Mexican Chocolate Black Bean Brownies
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.
See a video demo of the recipe, learn more about this dessert’s origins, and read up on more healthy ingredient swaps.
Notes: Be sure to use quick oats for this recipe. Using a 9-inch square brownie pan will result in flatter brownies.
- 1 15-ounce can of black beans (drain and rinse very well)
- 2 tablespoons cocoa powder
- ½ cup quick oats
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- ½ cup pure maple syrup (feel free to substitute honey or agave syrup, or if preferred use 2 tablespoons of sugar or a sugar substitute)
- ¼ cup melted refined coconut oil
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking powder
- ⅔ cup chocolate chips (use dairy-free dark chocolate chips to keep it vegan)
- Extra chocolate chips, morsels, or shavings for garnish
1Preheat oven to 350º F. Grease an 8 × 8-inch pan.
2Combine all ingredients except chocolate chips in a food processor.
3Blend really well until batter looks properly combined and smooth.
4Stir in the chocolate chips, then pour into prepared pan. Sprinkle additional chocolate on top, if using.
5Bake the black bean brownies 15-18 minutes.
6Remove from oven and cool, then cover and refrigerate overnight. (You can cut and try them sooner, but I highly recommend letting them set in the refrigerator overnight.)
© Red Ventures. All Rights Reserved