Low-Glycemic Black Bean Brownies

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

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). 

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

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

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

*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. 

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. 

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

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

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!

For more disease-fighting & drool-worthy 

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

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