Updated: Oct 19
These are softer and yummier than regular brownies, and I promise you can't taste the black beans! Watch us make this recipe LIVE at our Free Plant-Based Cooking Class!
What you need:
15 oz can of black beans (drain & rinsed)
2 tbsp cocoa powder
1/2 cup rolled oats (or quick oats)
2 tbsp monkfruit sugar substitute (or coconut sugar)
1/4 cup vegetable oil (or olive oil)
1/2 tsp baking powder
optional: vegan ice cream (I love Nada Moo vanilla bean)
Try it yourself:
Preheat oven to 350 F. Drain & rinse 1 can of black beans in a mesh strainer. In my robot chef or a food processor, grind oats into a flour, then add beans, cocoa powder, maple syrup, sugar, oil, vanilla, and baking powder. Blend everything together until completely smooth and then transfer batter to a greased cupcake pan. Top with vegan semi-sweet or dark chocolate chips and whatever else your heart desires like chopped walnuts, pecans, or peanut butter chips. Bake for approx. 15min and let cool slightly before lifting brownies out of pan with a fork. Serve à la mode with Nada Moo vanilla bean ice cream! If you happen to have any brownies leftover (which is doubtful) store tightly covered in a glass container at room temp or in the fridge. This recipe makes about 10 brownies, double it for more, but they are very filling.
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Join us live every week during our Free-Plant Based Cooking Class.👩🍳