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Black Bean Brownies | Healthy, naturally sweetened, vegan, & gluten-free | thenourishedfamily.com

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.
Course Dessert, Kid Food, Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 18 hours 30 minutes
Servings 16 people
Calories 301 kcal
Author Rashele Birmingham

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

  1. 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.
  2. 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

  1. Preheat the oven to 350 degrees Farenheight. Grease 9 x 13 pan.
  2. Triple rinse black beans and drain well.
  3. Put all ingredients except chocolate chips in food processor or high power blender and puree until smooth.
  4. Divide the chocolate chips in half. Stir 1/2 into the brownie batter now and reserve the other half to sprinkle on top later.
  5. Pour brownie batter into greased 9 x 13 pan and spread evenly. Sprinkle with chocolate chips.
  6. 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.
  7. 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.