These gooey black bean brownies add extra protein and fiber to the brownie game without sacrificing taste.
Jump to RecipeNow, don’t get me wrong, I love myself a good regular ol’ brownie. Black bean brownies are a great option though for people who are trying to up their protein or fiber game. They’re also a good alternative for people who need to eat gluten-free. Personally, I like them as a tasty grab-and-go snack because they keep you satiated longer than a regular brownie (hello, protein and fiber).
One of the best parts of this recipe for me is just how easy it is to throw together. The prep work is a breeze which is exactly what I need to make baking bearable. :P Honestly, the hardest part is breaking out the food processor to blend up the black beans. You can use a blender for this, or even mash the beans with a fork or potato masher. The goal is to get smooth consistency black beans. I like to blend up my rolled oats too to get a nicer consistency brownie.
Once your beans and oats are blended, all you need to do is mix everything together! Once all your ingredients are combined, pour your batter into a lightly greased 8×8 pan.
Bake your brownies at 350 degrees Fahrenheit for about 30 minutes. The edges of your brownies will just start to pull away from the pan when they’re done.
And that’s all there is to it! For best results, eat your brownies within 3-5 days, and keep the leftovers in the refrigerator. These brownies make the perfect dessert, or on-the-go snack.
If you like this recipe, please be sure to share it with your friends and family. You can also leave me a review in the comments below! If you try this recipe, tag me on social media with your creation at @HookomOnHealth, and use the hashtag #HookomOnHealth. I’d love to see how you’re enjoying this recipe!
Black Bean Brownies
Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1/2 cup rolled oats
- 3 large eggs
- 1/2 cup semisweet chocolate chips optional, but highly recommended
- 1/4 cup cocoa powder
- 1/4 cup honey
- 3 tbsp vegetable oil
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease an 8×8 square pan.
- Blend black beans and rolled oats in a food processor or blender until smooth.
- Mix together all ingredients in a large mixing bowl until combined.
- Pour batter into prepared 8×8 square pan.
- Bake for 30 minutes, or until brownies start to pull away from the edges of the pan.
Video
Notes
- Make sure your rolled oats are certified gluten-free, if needed.
- If you don’t have a food processor or blender, beans can be mashed with a potato masher or fork until smooth.
- For best results, consume brownies within 3-5 days, and store leftover brownies in the refrigerator.