You’ll never guess black beans are hidden in these brownies but you’ll sure reap the benefits of added fiber, protein and antioxidants! Pair these deliciously rich and naturally gluten-free fudgy black bean brownies with a glass of plant-based milk and enjoy!
- 1 can black beans (no salt added) drained and rinsed
- 2 chia eggs
- 10 softened medjool dates
- ½ cup unsweetened applesauce
- ½ cup dry roasted hazelnuts (crushed)
- ½ cup hazelnut pulp (leftover from hazelnut milk made with Almond Cow)
- ½ cup cacao powder
- ½ tsp baking soda
- 1⁄3 cup cacao nibs
- ¼ cup hazelnut milk (made from the Almond Cow)
Preheat oven to 350 degrees F and line a square baking dish with parchment paper. To prepare dates, place in a bowl of hot water. Let sit for about 10 minutes, drain and squeeze out any excess liquid.
In a food processor or high speed blender add black beans, chia eggs, dates, applesauce, hazelnut milk and pulp and blend until dates are fully dissolved and texture is smooth. Add the rest of the ingredients (except for cacao nibs) and pulse until combined. Fold in the cacao nibs and a handful of roasted hazelnuts, mix well with a spatula and pour batter into baking dish.
Bake for about 30-35 minutes until toothpick comes out clean. Remove from the oven and let brownies cool for 5 minutes. Transfer to a cooling rack and let cool down completely before cutting into squares. Enjoy with a glass of plant based milk.