Despite the fact that I have used chickpeas in multiple dessert recipes, incorporating black beans into my brownies was something I was skeptical of…until now. Truth be told, I have been recipe testing for a Healthified Cinco de Mayo meal plan, and I thought if there was ever a time to make black bean brownies, it seemed appropriate that it was for this May 5th fiesta. I loved them so much I made them again without the cayenne. These brownies are one sweet treat that pleasantly surprised me!
Flourless Mexican Brownies {Grain-Free, Vegan}
The delicious chocolate taste is followed by a subtle – although present – kick of cayenne at the end of each bite. Grain-free, and fully plant-based.
Equipment
- Food processor
- 8×8 baking dish
Ingredients
- 1 15oz can of black beans drained and rinsed
- 1 cup almond butter or nut butter of choice
- 1/2 cup coconut sugar
- 1/3 cup raw cacao powder or cocoa powder
- 2 tablespoons tapioca starch or arrowroot starch
- 1/3 cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cayenne pepper
- 1/2 cup dairy-free chocolate chips I love Hu Kitchen brand
Instructions
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper or coat with cooking spray.
- Add all of the ingredients to a food processor and blend until a smooth batter is formed.
- Transfer the batter to the baking dish. It will be sticky! If needed, use a wetted spatula to spread the batter evenly to all sides of the baking dish.
- Bake for 30 minutes, or until the edges have started to slightly "pull away" from the sides and a toothpick inserted comes out clean. Allow the brownies to cool inthe baking dish (about 1 hour) before transferring to a cutting board to slice into squares.
Notes
Storage: Keep brownies in an airtight container at room temperature for up to 1 week, and in the fridge for 2 weeks.
