This is another one of my favorite recipes– quick, easy (you don’t even need a bowl– just a food processor), and they’re packed with fiber and protein. For those of you who care, there’s no refined sugar and no flour. These are vegan; you can use gluten-free oats to make them GF.
You can watch me bake them here, or just scroll to the recipe below!
- 1 can of black beans (or 1.5 cups of cooked black beans), drained and rinsed
- 1/2 cup oats
- 1/2 cup maple syrup
- 2 teaspoons of vanilla
- 1/4 cup of peanut butter
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup of chocolate chips
Preheat oven to 350 degrees.
Add all ingredients to a food processor and let it rip. That is, blend until the beans are no longer distinguishable. We’re trying to eliminate as much of that bean-graininess as possible, so more time is better than less.
Line a muffin tin with cupcake liners, or spray with nonstick spray. I recommend spraying the liners if you use them, too– they tend to stick a bit, otherwise.
Mine typically take about 12 minutes. Check them at 10, if you like, and err on the side of underdone– overcooking these brownies results in a grainy, dry product.
These are best eaten within 5 days (they don’t usually last that long in my house).