Who knew BROWNIES could be so good for you?!
When I first heard about this brownie recipe, I thought maybe it was calling for a sugar substitute or some alternative to flour…but beans! Really?
I know, right? Ok…so try to forget I said “beans” and keep reading. I’m gonna have to try these. 🙂
To learn how to make these Protein-Packed Black Bean Brownies (Vegan and Gluten-Free), keep reading. And let us know how they are, please.
- 1½ cans cooked (unsalted) black beans, drained and rinsed
- 1¼ cup ground almonds
- 12 medjool dates*
- 4 tablespoons pure maple syrup
- 6 heaped tablespoons cacao powder
- 3 chia eggs **
- chopped walnuts
1. Preheat the oven to 180°C/350°F. Place the drained beans and dates in a food processor and pulse a few times, then blend until smooth. Add the rest of the ingredients and process for another minute.
2. Line up a baking pan with parchment (I used an 8-inch-square cake pan) or grease it with coconut oil. Pour in the mixture and distribute evenly into the pan.
3. Sprinkle walnut pieces on top (if using) and bake for about 25 minutes until flaky on top but still gooey in the center (the brownies will firm up as they cool). Remove from oven and let cool for 15 minutes before cutting into squares.
Store in an air-tight container for up to a week in the fridge.
*If the dates aren’t soft enough, soak them in warm water for 10 minutes and discard the water before using them.
** Add 3 tablespoons of chia seeds to a cup with 9 tablespoons of water and let it sit in the fridge for 15 minutes until the chia seeds have absorbed the water and formed a gel-like consistency.
Thank you, MindBodyGreen for sharing this exciting new recipe using beans to make warm, gooey, brownies!
For another great recipe, click here!