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Black Bean Chocolate Peanut Brownies

by Nensi Beram
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Black Bean Chocolate Peanut Brownies

Recipe characteristics

  • Gluten-free brownies with a rich chocolate taste
  • Delicious, healthy treat that the whole family can enjoy
  • Quick and easy to make
  • Rich, fudge-like texture
  • Protein-packed
  • High in fiber
  • Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Black beans: Use good quality canned black beans.  Transfer canned beans to a colander or a strainer. Rinse with cool water until the liquid runs clear. Give it a good shake to remove excess water.
  • Peanut butter: You can use chunky (my personal favorite) or smooth peanut butter.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. 
  • Coconut sugar: It can be subbed with brown sugar or regular white sugar.
  • Cacao powder: I used raw cacao powder as it provides more nutrition but regular cocoa powder works just as well.
  • Rice milk: Substitute it with soy , oat or almond milk. 
  • Dark chocolate: Use dark chocolate with 80-85 percent cocoa solids.
  • Flaxseeds: You can use either golden or brown freshly ground flaxseeds.

Black Bean Chocolate Peanut Brownies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.

Step 2

Although canned black beans are ready to eat, they should be drained and rinsed first. Transfer canned beans to a colander or a strainer. Rinse with cool water until the liquid runs clear. Give it a good shake to remove excess water.

Step 3

In a large bowl, mix together the dry ingredients: almond flour, coconut sugar, cacao powder, baking powder, ground flaxseeds, and a pinch of baking soda.

Step 4

Take half of the 100 g chocolate bar and melt over low heat in a small pot. Chop the other half into small chunks and set aside.

Step 5

Place black beans, 180 ml rice milk ( Tip: Don’t use milk straight from the fridge, it should to be at room temperature), and peanut butter into a high-speed blender and blend until relatively smooth.

Step 6

Transfer the bean mixture to a bowl with dry ingredients and briefly mix with a hand mixer until all is well combined. 

Step 7

Add in melted chocolate and mix everything together until properly combined. Add 1-2 extra tablespoons of rice milk if the batter is too thick (the thickness of the batter will depend on the thickness of peanut butter). Adjust sweetness if needed.

Step 8

Fold in roughly chopped dark chocolate chunks with a spatula.

Step 9

Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 30 minutes, loosely cover the brownies with a sheet of aluminum foil to prevent the top of the brownies from burning.

Step 10

Remove from the oven and let it cool fully. I usually put the brownies in the fridge for another hour or so before slicing. Note: It’s important that the brownies are fully cooled before slicing.

Black Bean Chocolate Peanut Brownies

Tips and how-tos

How to store brownies

Brownies can be stored in an air tight container in the refrigerator for about 3-4 days.

How to freeze brownies

Let the brownies cool completely before freezing. Freeze them in a single layer on a flat surface, then pile them into a sealed, freezer-safe container. Brownies can be stored in the freezer for up to 3 months.

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Black Bean Chocolate Peanut Brownies

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.

Black Bean Chocolate Peanut Brownies

Black Bean Chocolate Peanut Brownies

Nensi Beram
Black Bean Chocolate Peanut Brownies are the ultimate healthy treat with a rich chocolate taste and a fudge-like texture.
Prep Time 25 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 16
Calories 174 kcal

Ingredients
  

  • 250 g black beans cooked and well drained
  • 100 g peanut butter
  • 180 ml rice milk + 1-2 tablespoons extra, if needed (don't use milk straight from the fridge, it should to be at room temperature
  • 120 g fine almond flour
  • 120 g coconut sugar
  • 20 g cacao powder
  • 10 g ground flaxseeds
  • 2 teaspoons baking powder
  • a pinch of baking soda
  • 50 g melted dark chocolate (85% cacao)
  • 50 g chopped dark chocolate chunks

Instructions
 

  • Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
  • Although canned black beans are ready to eat, they should be drained and rinsed first. Transfer canned beans to a colander or a strainer. Rinse with cool water until the liquid runs clear. Give it a good shake to remove excess water.
  • In a large bowl, mix together the dry ingredients: almond flour, coconut sugar, cacao powder, baking powder, ground flaxseeds, and a pinch of baking soda.
  • Take half of the 100 g chocolate bar and melt over low heat in a small pot. Chop the other half into small chunks and set aside.
  • Place black beans, 180 ml rice milk ( Tip: Don't use milk straight from the fridge, it should to be at room temperature), and peanut butter into a high-speed blender and blend until relatively smooth.
  • Transfer the bean mixture to a bowl with dry ingredients and briefly mix with a hand mixer until all is well combined. 
  • Add in melted chocolate and mix everything together until properly combined. Add 1-2 extra tablespoons of rice milk if the batter is too thick (the thickness of the batter will depend on the thickness of peanut butter). Adjust sweetness if needed.
  • Fold in roughly chopped dark chocolate chunks with a spatula.
  • Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 30 minutes, loosely cover the brownies with a sheet of aluminum foil to prevent the top of the brownies from burning.
  • Remove from the oven and let it cool fully. I usually put the brownies in the fridge for another hour or so before slicing. Note: It’s important that the brownies are fully cooled before slicing.

How to store brownies

  • Brownies can be stored in an air tight container in the refrigerator for about 3-4 days.

How to freeze brownies

  • Let the brownies cool completely before freezing. Freeze them in a single layer on a flat surface, then pile them into a sealed, freezer-safe container. Brownies can be stored in the freezer for up to 3 months.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Black Bean Chocolate Peanut Brownies
Serving Size
 
16
Amount per Serving
Calories
174
% Daily Value*
Fat
 
10
g
15
%
Sodium
 
101
mg
4
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
5
g
10
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword black bean brownies, healthy bean brownies

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4 comments

Mandy July 17, 2022 - 11:37 pm

Just made these and they are delicious!
Thank you will be checking out your other recipes to try.

Reply
Nensi Beram July 18, 2022 - 4:47 pm

Thank you so much for your feedback, Mandy! So happy you liked it!

Reply
Jeanie Goldberg July 31, 2022 - 2:30 pm

Wish you would post measurements in cups or ounces. Have to check conversion from grams to cups takes up too much time. Just a suggestion,

Reply
Nensi Beram August 2, 2022 - 5:10 pm

Hi, Jeanie! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So, when measuring 1/4 of a cup, someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result.

I do have a plugin that automatically does the conversion to US measurements but it is disabled at the moment as it doesn’t seem to be very accurate and I simply cannot guarantee the results.

A good kitchen scale doesn’t cost much and it will really take your baking to the next level!

Reply

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