What makes these brownies balanced? Beyond the fact that they’re dairy-free, gluten-free and vegan, these brownies conceal a whopping 35 grams of protein and 21 grams of fiber per batch. Not to mention the anti-inflammatory omega-3 fatty acids from ground flaxseed. Protein, fiber, and fats help to slow down the digestion of carbohydrates, delaying their absorption into the blood. This prevents a spike in blood glucose after eating, something that is more likely to occur with a typical batter-based brownie.
- 2, 15-oz cans of black beans, (drained and rinsed well)
- 1/3 cup cocoa powder (The higher the quality, the better. The Valrhona brand is an excellent option!)
- 1/4 cup ground flax seeds
- 1/4 cup water
- 1 cup gluten free quick oats
- 1/2 tsp salt
- 2/3 cup pure maple syrup
- 1/2 cup coconut oil or vegetable oil
- 1 tbsp pure vanilla extract
- 1 tsp baking powder
- 1 cup dairy free dark chocolate chips
- optional: more chocolate chips, for presentation
Preheat oven to 350 F and grease a 9x9 pan. Combine all ingredients except chocolate chips in a good food processor and blend until completely smooth. Stir in the chips (or do a few pulses to incorporate chips), then pour into the greased pan. Bake the black bean brownies for 25-27 minutes, then let cool for at least 20 minutes before trying to cut. If they still look undercooked, store them in the refrigerator overnight and they will be firm and fudgy in the morning.
Recipe adapted from Minimalist Baker and Chocolate Covered Katie