Black Bean Brownies: Gooey fudge-like texture, rich chocolatey taste, bitter dark chocolate provides magnesium and antioxidants, and the soaked black beans provide readily available nutrients. These will be the best brownies you have ever had … period. Naturally sweetened, vegan, & gluten free.
I heard about black bean brownies for years before I actually tried making them. I used to think, “If I am going to eat a brownie I want the real deal!” And boy, was I wrong. These Soaked Black Bean Brownies are just right: fudge-like on the inside with an intensely real chocolate taste.
Whenever I bring these Black Bean Brownies to events the pan is gone before we leave. My husband loves these brownies more than any of the other baked good or dessert. And, of course, the kids love them too! As a mom, I don’t mind them having one for a treat several days in a row since the sugar content is low and we use chocolate that is at least 70% cacao.
It’s okay to make these brownies from canned black beans instead of soaking them when you’re in a pinch (I’ve done it myself several times). However, if you plan just a little and soak those organic black beans it negates the phytic acid that legumes have and makes the nutrients in the beans readily available. Black beans contain thiamin, folate, iron, magnesium, phosphorus, potassium, copper, manganese. (1)
For several years, I made these brownies in my Vita-Mix (a high powered blender) but recently I made the leap and purchased a food processor. The food processor handles the thickness of the Soaked Black Bean Brownies batter with ease and is quiet enough that I can make the brownies while the kids are sleeping.
The recipe calls for raw cacao which you can learn more about in this post. These Black Bean Brownies are wonderful with grass-fed butter instead of coconut oil if you can tolerate dairy products. You will notice that my recipe calls for refined coconut oil and you may be wondering … is that safe?
Refined vs. unrefined coconut oil
I like to use refined coconut oil from high-quality companies when it is undesirable to have a strong coconut flavor. My favorite brand of refined (& unrefined) coconut oil is Nutiva. Here is an excerpt on refined coconut oil:
“Unlike other companies that use chemicals, Nutiva Refined Coconut Oil is made though a steam refining process. Absolutely no chemicals are used! The benefit of refined coconut oil is that it has a higher smoke point than virgin coconut oil. You can cook with it at up to 400°F (versus 350°F for virgin coconut oil). It also has a neutral scent and flavor (versus virgin coconut oil which has a distinct coconut smell and flavor). This makes it ideal for recipes where a coconut flavor is not desired. Refined Coconut Oil and Virgin Coconut Oil have 63% Medium Chain Triglycerides and 50% Lauric Acid.” (2)
On special occasions, we serve Alden’s Organic vanilla ice cream with these Black Bean Brownies and a small glass of Cherry Water Kefir Soda completes the “party” feeling for the kids.
Enjoy! – Rashele, BSN, RN, CEN
Don’t forget to pin these BLACK BEAN BROWNIES {Vegan, Gluten-free} to your favorite Pinterest board for later!
Black Bean Brownies
Ingredients
Soaked Black Beans
- 1 1/2 cups black beans (dry) or use 2 cans organic black beans from BPA free can
- 8+ cups warm water
- 1/8 tsp baking soda
Brownies
- 3 cups soaked black beans or 2 cans organic black beans from BPA free can
- 1/4 cup raw cacao powder
- 1 cup thick rolled oatmeal gluten free if needed
- 1/2 tsp Celtic sea salt
- 2/3 cup maple syrup
- 2 Tbsp coconut sugar optional (may substitute organic cane sugar)
- 1/2 cup coconut oil use refined coconut oil if you don't like coconut taste or substitute grass-fed butter
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- 1 1/3 cups dark chocolate chips 70% chocolate or darker
Instructions
Soaked Black Beans
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Place beans in 1/2 gallon jar or large glass container, add 1/8 tsp baking soda, cover with warm water and soak for 18-24 hours. Change the water every 8-12 hours and ensure the beans are kept warm.
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When done the beans should be soft and squish easily between your fingers. Soaking them negates the phytic acid content and increases their nutritional value.
Brownies
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Preheat the oven to 350 degrees Farenheight. Grease 9 x 13 pan.
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Triple rinse black beans and drain well.
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Put all ingredients except chocolate chips in food processor or high power blender and puree until smooth.
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Divide the chocolate chips in half. Stir 1/2 into the brownie batter now and reserve the other half to sprinkle on top later.
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Pour brownie batter into greased 9 x 13 pan and spread evenly. Sprinkle with chocolate chips.
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Bake 18-20 minutes. Tooth pick will come out almost clean (its okay if the brownies are a little bit gooey). The top will have a nice cooked/dry look to it.
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Let cool completely (for best flavor) before eating. Keeps on the counter for 3-4 days or in the fridge up to 1 week.
Recipe Notes
Black bean nutrition: thiamin, folate, iron, magnesium, phosphorus, potassium, copper, manganese.
(1) McGruther, J. (2014). The nourished kitchen: farm-to-table recipes for the traditional foods lifestyle: featuring bone broths, fermented vegetables, grass-fed meats, wholesome fats, raw dairy, and kombuchas. Berkeley: Ten Speed Press.
Recipe inspired by and adapted from chocolatecoveredkatie.com.
Don’t forget to pin these BLACK BEAN BROWNIES {Vegan, Gluten-free} to your favorite Pinterest board for later!
Tools used to make this recipe (click on photo or link to shop):
- Vitamix Blender: a must-have appliance.
- Pyrex Dishes: wonderful for baking and storage.
- Cuisinart Food Processor: a huge time-saver.
Did you love this recipe!? You might also love our other popular dessert recipes:
or check out a healthy dinner option:
References:
(1) McGruther, J. (2014). The nourished kitchen: farm-to-table recipes for the traditional foods lifestyle: featuring bone broths, fermented vegetables, grass-fed meats, wholesome fats, raw dairy, and kombuchas. Berkeley: Ten Speed Press.
(2) Nutiva – nourishing people & planet®. (n.d.). Retrieved August 22, 2017, from https://store.nutiva.com/refined-coconut-oil/
These are soooo good. Chocolatey and goey just like a brownie should be. Everyone I’ve shared them with has loved them.Thank you for the recipe.
I made these for a neighbor whose son recently became ill. He can’t tolerate gluten. They were a big hit. I couldn’t fit all of them into the gift box I had bought so had to keep a few for myself!! I’ve made black bean brownies before but not with oatmeal. Makes all the difference. My goodness they are good.