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Super Fudgy Black Bean Brownies Recipe
These super fudgy black bean brownies are supremely rich and chocolaty with a melt-in-your-mouth texture. Best of all, they come together in minutes right in the blender! Using quality cacao powder in these brownies gives them a deeper flavor than regular unsweetened cocoa powder (and makes them higher in antioxidants to boot!).
INGREDIENTSFor the brownies: 1 cup black beans, drained and rinsed ½ cup maple syrup 2 eggs ¼ cup coconut oil, melted and cooled slightly ¼ cup Navitas Organics Cacao Powder 2 tsp. vanilla extract 2 tsp. coffee liqueur (optional) ½ tsp. sea salt 2 Tbsp. almond flour ½ tsp. baking powder ⅓ cup Navitas Organics Cacao Sweet Nibs, or chocolate chips, chopped For the frosting: ¾ cup Navitas Organics Cacao Powder ⅓ coconut oil, melted and cooled slightly ⅓ cup maple syrup, or to taste 1 tsp. vanilla extract Pinch sea salt |
DIRECTIONSPreheat oven to 350˚F. Grease an 8-inch baking pan with coconut oil and set aside. Make the brownies: In a high-speed blender or food processor, add black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt. Blend on high until completely smooth. Add almond flour and baking powder. Blend on low just until incorporated. Add chopped chocolate and pulse to combine.
Make the frosting: Combine all ingredients in a bowl and whisk until smooth and starting to thicken. Spread frosting over cooled brownies. Cut into 12-16 squares and serve. Makes 12-16 servings
Submitted by Nicki Sizemore | From Scratch Fast |
These super fudgy black bean brownies are supremely rich and chocolaty with a melt-in-your-mouth texture. Best of all, they come together in minutes right in the blender! Using quality cacao powder in these brownies gives them a deeper flavor than regular unsweetened cocoa powder (and makes them higher in antioxidants to boot!).
Ingredients
- 1 cup black beans, drained and rinsed
- ½ cup maple syrup
- 2 eggs
- ¼ cup coconut oil, melted and cooled slightly
-
¼ cup Navitas Organics Cacao Powder
- 2 tsp. vanilla extract
- 2 tsp. coffee liqueur (optional)
- ½ tsp. sea salt
- 2 Tbsp. almond flour
- ½ tsp. baking powder
-
⅓ cup Navitas Organics Cacao Sweet Nibs, or chocolate chips, chopped
-
¾ cup Navitas Organics Cacao Powder
- ⅓ coconut oil, melted and cooled slightly
- ⅓ cup maple syrup, or to taste
- 1 tsp. vanilla extract
- Pinch sea salt
For the brownies:
For the frosting:
Directions
Preheat oven to 350˚F. Grease an 8-inch baking pan with coconut oil and set aside.
Make the brownies:
- In a high-speed blender or food processor, add black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt. Blend on high until completely smooth.
- Add almond flour and baking powder. Blend on low just until incorporated. Add chopped chocolate and pulse to combine.
- Scrape mixture into prepared baking dish and spread in an even layer. Bake 25-30 minutes or until brownies look matte on top with a few small cracks and a toothpick inserted in the center comes out mostly clean. Set the pan on a wire rack and let cool completely.
Make the frosting:
Combine all ingredients in a bowl and whisk until smooth and starting to thicken. Spread frosting over cooled brownies. Cut into 12-16 squares and serve.