Looking for vegan fudge brownie recipe that is full of proteins and tastes divine? Try out these Vegan Black Bean Brownies with dates: they are easy to make, tasty and will last a whole week in the fridge (if you manage to save them, which won’t be easy).
Are these black bean brownies healthy
These brownies are healthy because they are packed with good ingredients: black beans, flax seeds, dates, coconut oil, cocoa powder. The least healthy ingredient in this recipe is the dark brown sugar which is added to cover the slightly salty taste of the canned black beans. It is not a perfectly unhealthy ingredient as it contains some minerals and B vitamins. Also the quantity added to the recipe is not big. I used it due to its nice caramel flavour which contributes for the wonderful taste of this dessert. But if you want your brownies to be sugar free, you can substitute it by maple syrup, agave syrup or even stevia.
How to make black bean brownies
It is really easy to prepare them! You only need a food processor, a bowl and a rubber spatula, besides few small bowls.
Majority of the ingredients, except the chocolate chips, the spelt flour and the baking powder, need to be pureed in the food processor. Transfer the pure to a bowl and fold the three left ingredients into the batter. Transfer to a rectangular pan lined with parchment paper and bake. It is all very quick and straight forward!
How long can you store the Vegan Black Bean Brownies
You can store them for at least 5 days in airtight container in the refrigerator or even freeze them to keep for about a month.
This is a very fudgy brownie: it resembles more chocolate fudge than a cake. It literally melts in your mouth!
If you prefer a more chewy brownie, try out these Chia Seed Brownies which are healthy as well.
Vegan Black Bean Brownies
- 1 can black beans, 15 oz or 400 g*
- 1/3 cup cocoa powder, 35 g
- 2 tbs coconut oil, 25 g
- 15 medium medjool dates, pitted
- 100 g dark brown sugar**
- 2 tbs flax seed meal + 6 tbs water
- 1/3 cup spelt flour, 40 g
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips, 130 g
- Preheat oven to 360 degrees F /180 degrees C. Grease a small rectangular pan (approximately 5 x 3,5 inches) and line it with a sheet of parchment paper.
- In a small bowl combine flax seed meal and water. Mix until smooth. These are the flax seed eggs.
- In another bowl combine flour and baking powder. Mix to blend.
- Drain the black beans but keep the water as it will be added separately to the mixture.
- In a food processor combine the drained beans, cocoa powder, coconut oil, dates, brown sugar, flax seed eggs and vanilla extract. Pour about half of the drained bean water and process until smooth. Pour some more of the water, if needed, so the mixture becomes like a thin cake batter.
- Transfer the mixture to a big bowl. Fold the dry ingredients and the chocolate chips into the brownie batter, until absorbed.
- Pour into the prepared pan and bake for about 40 minutes or until a toothpick inserted in the centre comes out just with few crumbs.
- Let cool for 30 minutes before serving. Alternatively serve the brownies refrigerated.
- Store in airtight container in the fridge.