Our Black Bean Brownies are the ultimate plant-based dessert for chocolate lovers! The base of this recipe is black beans—but your family and friends will never tell! When combined with cocoa powder, succanat, aquafaba (egg substitute), applesauce (oil substitute), baking powder, and vanilla, you get a smooth dough that, when baked, becomes moist and fudgy. Treat your loved ones to a delectable brownie today!
1 3/4 cup black beans, cooked, rinsed
3/4 cup cocoa powder
1/2 cup succanat
6 tablespoons aquafaba
3 tablespoons applesauce
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
Walnuts or pecans, chopped (optional)
Preheat oven to 350°F.
Add all ingredients except walnuts/pecans to a food processor and puree until smooth, about 3 minutes.
Add batter to a nonstick brownie pan or tin.
Sprinkle with chopped nuts if desired.
Bake 20-25 minutes or until top batter becomes dry and edges pull away from the pan.
Cool 30 minutes before removing gently (center will be moist).
Store up to 3 days in an airtight container, or refrigerate for longer.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.