Description

These small batch fudgy brownies are a high-protein, vegan dessert made with just five simple ingredients including black beans. They are dense, chocolatey, and perfect for a quick, guilt-free treat.

Ingredients

Scale

1 can (15 oz / 425g) canned black beans, rinsed and drained
½ cup (50g) almond flour
¼ cup (20g) unsweetened cocoa powder
¼ cup (85ml) real maple syrup
¼ cup (40g) dark chocolate chips (semi-sweet or dark)
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons walnuts or pecans, chopped (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 6-inch square pan with parchment paper, leaving an overhang on the sides for easy removal.
Add the rinsed and drained black beans to a blender or food processor. Blend on high for 60-90 seconds until completely smooth and creamy with no visible bean pieces.
Transfer the bean puree to a mixing bowl. Add the almond flour, cocoa powder, maple syrup, vanilla extract, and salt. Stir with a spatula until combined.
Fold in the chocolate chips and optional nuts. The batter should be uniform and glossy.
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes. The edges should be set, but the center should still look slightly soft.
Let the brownies cool in the pan for at least 10 minutes before lifting them out and slicing into squares.

Notes

Rinse black beans thoroughly until water runs clear to remove excess starch and beany taste. Do not overbake as they continue to cook in the pan; slightly underbaked is better for a fudgy texture. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 180
Sugar: 14
Sodium: 150
Fat: 9
Saturated Fat: 3
Carbohydrates: 22
Fiber: 6
Protein: 8

Keywords: high protein brownies, black bean brownies, small batch dessert, vegan brownies, gluten-free dessert, healthy brownies, 5 ingredient recipe