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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Try these protein and fiber-packed brownies made with black beans and oats! Sweetened with maple syrup or dates, and enriched with olive oil for healthy fats and antioxidants, this recipe offers a unique take on traditional flour brownies. The smooth batter is topped with chocolate chips before baking, creating a healthier alternative that's still indulgent. Perfect for those seeking a gluten-free and dairy-free treat!
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Preheat oven to 350 degrees.
Add black beans, rolled oats, cacao powder, vanilla extract, baking soda, Medjool dates, olive oil, and maple syrup (if using) to a food processor. Blend until smooth.
Pour batter into a greased 8x8 pan and sprinkle chocolate chips on top.
Bake for 18-20 minutes until the edges are set and the top looks slightly firm.
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You can substitute maple syrup with honey or agave syrup if preferred.
Ensure the Medjool dates are soaked properly to blend smoothly into the batter.
Use a high-quality food processor for a smoother batter consistency.
Can I use a different type of beans?
Black beans are recommended for their mild flavor and texture, but you could try using kidney beans or chickpeas as an alternative.
Can I skip the chocolate chips?
Yes, the chocolate chips are optional and can be omitted or replaced with nuts or seeds for added texture.
How do I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this recipe without a food processor?
A blender can be used as an alternative, but ensure the ingredients are blended thoroughly for a smooth batter.
Are these brownies suitable for freezing?
Yes, you can freeze the brownies in an airtight container for up to a month. Thaw at room temperature before serving.
