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!! ❤

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