Happy February, friends!
I’m excited to give this recipe another moment in the spotlight, because it’s just that good. When you hear “black bean brownies” you might be a little skeptical. If you’ve never tried them, that is understandable, but trust me on this one. Every time I make these I am still so pleasantly surprised at how freaking delicious they are, and how not-healthy-tasting-whatsoever they are. I can’t wait for you to try them!
In the photos here I added cute, heart sprinkles because Valentine’s Day is just around the corner and I’m festive, duh. But don’t worry – you can and should make these all year round.
I adapted this recipe from Chocolate Covered Katie’s version, and made it my own by adding a banana, reducing the amount of oil and switching it to avocado oil, omitting the salt and granulated sugar, plus a few other minor changes. You can click the link to see her original recipe, OR you can trust me and try my version. I promise you won’t be disappointed. ? Even Ethan admits that they are delish!
Believe it or not, these brownies actually taste amazing after chilling in the fridge for a few days, so once they have cooled, cover the pan with some press & seal or transfer to an airtight container, and store for up for 5 days. I have never tried freezing them, but I imagine they would freeze/thaw just fine! Please let me know how it goes if you try it.
Fudgy Black Bean Brownies
- 1 can no-salt-added or low sodium black beans drained and rinsed well
- 2 Tbsp unsweetened 100% cocoa powder
- 1/2 cup old-fashioned oats
- 1/3 cup honey
- 1 very ripe banana
- 1 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1 scoop Further Food collagen powder
- 1/2 cup dark chocolate chips
- 3 Tbsp mini chocolate chips
Optional toppings: dark chocolate chips, chopped walnuts, sprinkles
- Preheat oven to 350 F. Lightly grease an 8×8 pan with nonstick cooking spray and set aside.
- Combine all ingredients except chocolate chips in a food processor or a very good blender (like a Ninja or Vitamix), and blend until completely smooth, about 1-2 minutes. Scrape down the sides and continue blending/pulsing as needed.
- Once the mixture is smooth, stir in the chocolate chips and pour into prepared 8×8 pan. (If you want to sprinkle extra chocolate chips and/or walnuts on top, do so now.)
- Bake the brownies for ~20-25 minutes. Mine became more fudgy and cake-like around 24 minutes. I would recommend checking them around the 20-minute mark since all ovens cook a little differently!
- Let brownies cool for about 10 minutes before cutting into them – if you can control yourself. ; )
I keep giving them away because I am so tempted to eat one every. single. time. I open the fridge. No exaggeration. I’m telling you – you need these in your life!
You should definitely try making these for your honey (OR your gal pals) this Valentine’s Day, because we could all use some desserts made with love on February 14th. And pretty much every other day. Ammiright?
PS: make sure you practice portion control since they are full of beans… you don’t want to ruin your romantic evening. ; ) Unless you’re already married. In which case, have as many as you want! LOL. (Just kidding, but seriously).