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Low-Glycemic Black Bean Brownies

low-glycemic black beans

Ahhh. Putting beans where they shouldn't be. My preferred form of societal rebellion. 

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Beans are MAGICAL. Not only are they an extremely affordable and environmentally sustainable protein source. But they're also packed with potent health benefits, ranging to everything from boosting post-meal satisfaction, to improving blood sugar stabilization

and nourishing our gut microbiome - just to name a few (truly, that's just scraping the surface). 

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Being that moderation has never been my strong suit, I decided to get dessert in on the musical fruit action. 

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Vegan, gluten-free & low-glycemic - these fudgey squares are sure to sure to impress, despite their disease-fighting secret ingredient. Hope you love'em!

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Prep time: 10 miN

Total time: About 25 min

Bake time: 15-18 miN

Makes: 12 Brownies

Ingredients:

  • 1.5 cups black beans (1 15-oz can) drained and rinsed

  • 2 Tbsp cocoa powder (unsweetened)

  • 1/2 cup rolled oats

  • 1/3 cup maple syrup

  • 1/4 tsp sea salt

  • 2 flax eggs* (see note below)

  • 2 tsp vanilla extract

  • 1/2 tsp baking powder

  • 1/3 cup dairy-free chocolate chunks

  • 1/3 cup walnut pieces​

Optional: more walnuts and chocolate chunks for topping

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*Flax eggs are simply a gel-like mixture of ground flax seeds and water frequently used to replace eggs as well as add an array of health benefits to baked goods! Simply mix 2 Tbsp flax-meal/ground flax mixed with 6 Tbsp water, stir and let sit to gel for 5-10 minutes before adding to the batter.

Directions:

Preheat the oven to 350 degrees F and line an 8 x 8 baking pan with parchment paper. 

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Combine all ingredients except the chocolate chunks and the walnuts into a food processor. Pulse well, for 3-5 minutes or until a mostly smooth batter forms. 

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low-glycemic black beans

Stir in the chocolate chips and walnuts, and pour into the lined baking pan. Bake for 15-18 minutes. 

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Once removed from the oven, let rest for 10 minutes before slicing into 12 brownie squares. 

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Store in an airtight container in the refrigerator for 3-5 days or for up to a month in the freezer. These taste incredible with a quick 10-second zap in the microwave prior to eating. Mmm. Gooey goodness. Enjoy!

low-glycemic beans cake
low-glycemic beans cake

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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