"A feel-good treat - This recipe for black bean brownies is proof that you don't need eggs, sugar, flour, or butter to make some seriously good brownies. Bonus: they're naturally gluten-free! Rich and fudgy - These brownies are as decadent as my fudgy vegan brownies, thanks to the black beans (a perfect flour replacer), cocoa powder, chocolate chips, and coconut oil."
"Protein! Yes, just like my cottage cheese brownies, these brownies have some sneaky protein (approx. 4 grams per brownie)! They're practically a health food when you think about it... Brownies don't last long in my house because I admittedly can't resist their fudgy, chocolatey charm. It's why I like sneaking good-for-you ingredients into my brownie recipes, like my chickpea brownies and sweet potato brownies. That way, I don't feel so bad about eating them all!"
Black bean brownies use canned black beans as a flour replacer and source of plant protein, producing a rich, fudgy texture with cocoa powder, chocolate chips, and coconut oil. The recipe avoids eggs, sugar, flour, and butter and is naturally gluten-free. Each brownie contains approximately four grams of protein. Refined coconut oil is recommended to minimize coconut flavor, and melted butter may work as a substitute. Cooked dry black beans can be used instead of canned beans. The beans do not impart a bean flavor; they provide moisture, structure, and some protein while allowing classic rich, chocolatey brownie flavor to shine. Variations include swapping sweeteners such as maple syrup or cane sugar.
Read at The Almond Eater
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