Vegan Black Bean Brownies (No Oil)
A fiber-packed, protein-filled vegan chocolate brownie made with healthy ingredients!
Ingredients
- 2 Tablespoons Ground flax seeds + 4 Tablespoons water
- 60 g Natural peanut butter
- 300 g Agave nectar or maple syrup
- 3 Teaspoons Vanilla extract
- 2 Cans Black beans, mashed roughly with a fork (470g drained weight)
- 5 Tablespoons Cocoa powder
- 140 g Oats
- 1 Teaspoon Baking powder
- 180 g Vegan chocolate chips or chunks
Instructions
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Preheat your oven to 180°C (160° fan). Line an 8 x 10-inch tin with baking paper.
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Mix the flax seeds with the water and set aside for 5 minutes to thicken.
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Place the flax seed mixture along with the rest of the ingredients except the chocolate chips into a food processor or high power blender.
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Blend until smooth. It's really important that you get all of the "beany" lumps out of the mixture to disguise the taste. If you still have any lumps after blending, mash them out using a fork or potato masher.
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Transfer the mixture back into the bowl and stir in your chocolate chips. Spoon the thick mixture into your lined tin.
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Bake for 30-35 minutes until they're slightly firm to the touch. Leave the brownies in the pan until they are completely cold, which will allow them time to set.
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Cut into squares and enjoy! Store in the fridge for up to 5 days.
Recipe Video
Recipe Notes
- Store in the fridge for up to 5 days.
- Recipe is inspired by Chocolate Covered Katie's black bean brownies.