If you’re a fan of the fudgy brownie– you’ve come to the right place (sorry, cakey brownie fans.)
These brownies happen to be gluten-free, vegan, refined sugar- free and made with a surprising ingredient: black beans! If you’ve never heard of black bean brownies– I know it sounds weird at first, but they truly make the most decadent and fudgy brownie base.
I added rosewater to my brownies because I love the hint of flavor it gives–feel free to leave this out! It won’t effect the recipe at all.
A few recipe notes—
Keep in mind- these aren’t typical brownies and baking times may vary depending on your oven. I find these are best if you let them sit for as long as possible after baking to firm up. I also find that putting them in the fridge for a few hours before slicing yields great results. If you’re into a melty chocolatey brownie batter vibe, feel free to dig in right after baking.
1 15 oz. can of black beans, fully drained and rinsed
1/3 cup creamy almond butter (can sub with any nut/seed butter)
1/4 cup oat flour
1/2 cup coconut sugar
3 tablespoons cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons rosewater (optional)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup chocolate chips
Preheat oven to 350 degrees F.
In a food processor, add all ingredients and puree until a fully combined batter forms. You may need to scrape down the sides a few times.
After the batter is formed, fold in chocolate chips and pour into a parchment lined brownie pan.
Bake for 40-45 minutes. The middle may still seem undone, but if you let them sit for a few hours or refrigerate, everything will firm up and they will have the perfect fudgy consistency.