Fudgy Maple Flourless Black Bean Brownies
The brownies are a breeze to whip up and come out tasting moist, flavorful and plenty sweet. I love the fudgy consistency of brownies and the little bits of texture from the chopped walnuts. I’ve tried other black bean brownie recipes before and none have turned out as good as this recipe. I think you’re going to LOVE them just as much as we do!
- 1 (15-ounce) can black beans, drained and rinsed
- 3 large eggs
- 1/3 cup coconut oil, melted (or butter)
- 1/4 cup raw cacao powder (or cocoa powder)
- 1/8 teaspoon sea salt
- 1 teaspoon pure vanilla extract (gluten-free)
- 1/2 cup pure maple syrup
- 1/2 cup gluten-free/dairy-free chocolate chips (I use Enjoy Life)
- 1/3 cup chopped raw walnuts (optional
Preparation time 10mins
Cooking time 45mins
Adapted from eatingbirdfood.com
Preheat oven to 350°F.
Grease an 8x8-inch baking pan.
Place beans, eggs, coconut oil, cacao powder, salt, vanilla and maple syrup in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in your chocolate chips and walnuts.
Transfer mixture to the prepared pan.
Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean. Cool completely, cut into squares and enjoy!
Store brownies in the fridge for 3-5 days.
This fudgy maple black bean brownie recipe was adapted from the Whole Food's Flourless Black Bean Brownie recipe.
Serving size: 1 brownie Calories: 180 Fat: 10g Carbohydrates: 19g Sugar: 10g Fiber: 3g Protein: 5g