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The healthiest vegan black bean brownies
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5 from 1 vote

The healthiest vegan black bean brownies

These are the healthiest and fudgiest vegan black bean brownies. They are made with no processed ingredients to make for the perfect healthy vegan snack.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: black bean dessert, brownies, healthy vegan brownies, vegan black bean brownies, vegan dessert
Servings: 16 squares
Calories:

Equipment

  • food processor

Ingredients

  • 1 15 oz can of black beans
  • 2 tbsp flax seeds
  • 5 tbsp water
  • 1/2 cup apple sauce
  • 1/2 cup packed dates or 14-16 dates
  • 1 tsp instant coffee
  • 1 tsp vanilla
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chocolate chip

Instructions

  • First, start by preheating the oven to 350F and line an 8x8' baking sheet with parchment paper and set aside.
  • Start by making your flax seed egg. In a small bowl combine the 2 tablespoons of flax seeds with the 5 tablespoons of water, stir using a spoon and let it sit for 10-15 minutes until it thickens a little.
  • Now in your food processor, ad the date, rinsed and drained canned beans, the flax egg, the apple sauce, the instant coffee, vanilla, cocoa powder, baking soda, salt and pulsate until it becomes smooth and thick. Make sure to scrape down the sides from time to time to get everything blended properly. Add 1/2 of the chocolate chip and stir with a spatula.
  • Pour the black bean brownie batter in the prepared baking dish, spread it evenly and top with the rest of the chocolate chip. Bake in the preheated oven for 30 minutes, the brownies will be ready when the top is cracked, set and the center is not too jiggly.
  • Let the brownies cool completely, them place them in the fridge for an hour or two before slicing them into 16 squares. That way these black bean will come out super fudgy and delicious!

Notes

To store these brownies, place them in an airtight container in the fridge. They will last for up to 4 days in the fridge or 2 days at room temperature.