Best Black Bean Brownies Recipe (Healthy)!
These black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and are delicious straight from the oven. This is the best black bean brownies recipe and it’s gluten-free, dairy-free and has no refined sugar.
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BLACK BEAN & OAT BROWNIES | tasty, fudgy, vegan brownie recipe
Black Bean and Oat Brownies - a tasty, fudgy vegan brownie recipe that your whole family will love.
Free of butter and refined sugars, this easy recipe is made with oat flour, cocoa powder, and black beans. Dairy-free, gluten-free, and absolutely delicious!
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TIME STAMPS
0:00 Intro
0:28 Getting Started
0:47 Combining Dry Ingredients
1:16 Prepping Black Beans
1:30 Combining Wet Ingredients
1:51 Combining Wet and Dry Ingredients
2:05 Adding Stir-Ins
2:32 Bring It All Together
2:57 Bake In Oven For 30-35 Minutes
3:14 Making the Icing
4:02 Icing the Brownies
4:30 Serve and Enjoy
3/4 cup oat flour or white whole-wheat flour
1/2 cup cocoa powder sifted
1/2 tsp kosher salt
1 tsp baking powder
15 oz can of black beans drained and rinsed
3/4 cup water
3/4 cup maple syrup
1 tbsp vanilla extract
1/2 cup chocolate chips* optional
1/3 cup chopped walnuts
cooking spray
Chocolate Icing
1/2 cup unsweetened cocoa powder
2 tbsp coconut oil melted
1/4 cup maple syrup
1 tsp vanilla extract
Preheat oven to 350ºF and coat an 8×8-inch baking pan with coconut oil or cooking spray. In a large bowl combine oat flour, cocoa powder, salt, and baking powder.
In a blender, combine black beans, water, maple syrup, and vanilla extract. Blend until everything is combined and the beans are broken down. This will be a very liquid-y mixture.
Pour the bean mixture into the dry ingredients and mix until everything is well combined. Stir in the nuts and the chocolate chips.
Pour mixture into greased pan and pop in the oven for 30 minutes or until a toothpick inserted in the center of the pan comes out clean.
While the brownies are baking, make your icing by simply combining the unsweetened cocoa powder, coconut oil, maple syrup, and vanilla in a small bowl. Mix until you have a thick, rich chocolate icing. Once the brownies have cooled completely, spread the icing all over the top of the brownies. Cut into 16 squares and enjoy!
Notes
*Use dairy-free chocolate chips for vegan brownies.
Store cooked and cooled brownies in an airtight container at room temperature for a day or two, and then in the fridge for a week or so, or in the freezer for 3 months.
To serve, thaw, if necessary, then enjoy chilled, room temperature, or warmed in the microwave.
NUTRITIONAL ANALYSIS
Serving: 1brownie | Calories: 197kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 249mg | Fiber: 5g | Sugar: 19g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
Disclaimer: product links may include affiliate links.
#blackbeanbrowies #healthybrownierecipe #veganbrownies
Easy Black Bean Brownies Recipe
Thanks to Kroger for sponsoring today’s video! Remember you can grab all of these ingredients we used today at your local Kroger family store.
Today, Josh, Nicole, and Trevor are showing you 3 easy bean recipes you can make at home. Check out the recipes below! MK #17
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Time Stamps
---------------------------------------
Refried Beans - 0:52
Shakshuka - 5:05
Bean Brownies - 9:37
Nachos - 14:50
Recipes
---------------------------------------
Refried Pinto Bean Nachos — Josh
* 1 can pinto beans
* 2 strips bacon
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp chili powder
* ½ cup water
* 1 bag salted tortillas chips
* ½ cup shredded yellow cheddar
* 2 Tbsp chopped white onion
* 2 Tbsp chopped pickled jalapenos
* 2 whole canned tomatoes
* 3 leaves spinach
* 1 tsp vinegar
* 1 scoop greek yogurt
1) Finely chop bacon. And add to a cold pan. Heat on medium and stir around until fat has completely rendered out then dump in the can of beans including the liquid. Add chili powder, onion powder, and garlic powder, and water and let cook for 3 minutes
2) Use a potato masher to smash the beans and stir until desired thickness has been reached. The beans should be pourable but will congeal when cooled. If the beans are too thick, add a tablespoon of water.
3) Finely chop whole canned tomatoes and add to a bowl with diced onion, diced pickled jalapenos, and finely chopped spinach. Add a pinch of salt and vinegar, then stir.
4) Assemble chips on a large serving plate.
5) Heat a nonstick skillet on medium heat and throw in shredded cheddar. Stir around with a spoon until melted then pour directly on chips.
6) Add refried beans, salsa, and a scoop of Greek yogurt or sour cream, or whatever you got!
---
Garbanzo Bean Shakshuka — Nicole
Ingredients
* 2 Tbsp vegetable oil
* 1 can drained garbanzo beans
* 1 can tomato paste, save some liquid
* 2 cloves chopped garlic
* 1 bag frozen veggies, like peppers and onions
* 1 teaspoon red pepper flakes
* Cayenne pepper, cumin, salt and pepper
* 5 eggs, cracked
* Parsley, for garnish
1) Heat oil in a large skillet on medium heat. When the oil shimmers and moves freely across the pan, add your garlic and chili flake and sautee for one minute, until fragrant.
2) Add tomato paste into the pan and stir until a jammy mixture forms.
3) Add frozen veggies, diced tomatoes. garbanzo beans. cayenne, cumin, salt, and pepper, and stir. Stew the mixture down until it looks slightly thicker than an italian tomato sauce, about 5 minutes.
4) Use a wooden spoon to make 5 small wells in the tomato mixture, then crack an egg into each well and cover the pan with a lid.
5) Allow the eggs to steam for about 5 minutes, just until the whites are set and the yolk is still fudgy.
6) Garnish with dried parsley. Serve with toast.
---
Black Bean Brownies — Trevor
Ingredients
* 1 15oz can Black beans drained and rinsed
* ¼ cup maple syrup
* ⅓ cup melted butter
* 1 tsp vanilla extract
* ¼ cup sugar
* ¼ cup cocoa powder
* ½ tsp baking powder
* ¼ tsp salt
* 2 eggs
* ¾ cup chocolate chips
* ½ tsp nutmeg
1) Preheat oven to 350F
2) Drain and rinse 1 15oz can of black beans and put into gallon size plastic food storage bag then use a rolling pin (or an old wine bottle, or even a hot sauce bottle!) to mash the beans into a fine paste.
3) If any bean chunks remain, squeeze beans out of the bag onto a cutting board and scrape with flat side of a knife until smooth.
4) Put mashed beans into bowl with butter, maple syrup, vanilla, sugar, cocoa powder, baking powder, salt, eggs, and nutmeg and whisk together until combined. Then, fold in chocolate chips with spatula.
5) Spread batter into greased 8x8 pan and bake at 350F for 25 minutes. If you can resist, allow to cool at room temp for 15 minutes before slicing and serving.