I know you like brownies, because my whole-grain and date sweetened brownie recipe is my most-popular and most-often remade recipe amongst you.
Those brownies really have everything that a perfect brownie (in my opinion) should have, so I wasn’t planning on making a new brownie recipe any time soon. That was until I soaked and cooked a big batch of black beans a couple of days ago and found myself clueless as to what to do with all of them. I do like black beans, but I don’t necessarily have to eat them for days on end.
I have made black bean brownies before many years ago and decided I was going to give them another try. This still felt like an experiment though, but I am VERY pleased with the result.
These brownies are
- refined sugar-free
- full of fibre and protein
- incredibly easy to make
- super chocolatey
- and actually delicious
You just combine all the ingredients in your blender and blend – it really couldn’t be any easier, could it?
If you remake this recipe, I would love to hear how you liked it! So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealth_ :).
Black bean brownies
- 250 g cooked black beans
- 150 g soft dates Medjool, Mazafati or if using Deglet Nour, soak them in water before
- 50 g unsweetened cacao powder
- 50 g melted 70% dark chocolate
- 50 g melted coconut oil
- 50 g date syrup or maple syrup
- 1 teaspoon baking powder
- 1 tablespoon lupin flour mixed with 4 tablespoons water
- 1/2 teaspoon vanilla extract
- 4 tablespoons plant milk
- peanut butter
Preheat your oven to 175 degrees Celcius and line a regular brownie baking dish with parchment paper.
Simply put all the ingredients in a high-speed blender and blend until everything is combined and has achieved a creamy mixture.
Spread the mixture evenly in the baking dish. If you want, add a few blobs of peanut butter and swirl them with a toothstick.
Bake the brownies for 30-35 minutes (mine took 35 minutes), then let them cool down in the baking dish completely.
You can keep them in the fridge for at least four days and you can easily freeze them as well.