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Dark Chocolate Raspberry Black Bean Brownies

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 16 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Studded with fresh raspberries, these gluten-free black bean brownies are not only rich and fugdy, but also secretly loaded with fiber.


Ingredients

Units Scale
  • 1-15oz can black beans, drained and very well rinsed
  • 1/2 cup cocoa powder
  • 1/4 cup almond meal
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 2 tbsp brewed coffee
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1.5 oz dark chocolate bar, chopped*
  • 1/4 cup chocolate chips
  • 1-6oz pkg fresh raspberries

Instructions

  1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper and spray with cooking spray. (I like to cut two even strips to cover the dish evenly both ways.)
  2. Add rinsed beans, cocoa powder, almond meal, maple syrup, eggs, coconut oil, coffee, vanilla, baking powder and salt to the bowl of a large food processor. Process until completely smooth (a couple minutes).
  3. Stir in dark chocolate, chocolate chips and raspberries by hand.
  4. Pour batter into prepared baking dish.
  5. Bake for about 35 minutes, or until brownies are set in the middle. Cool for ten minutes in pan before transferring brownies (still on parchment paper) to a cooling rack. Once completely cooled, slice into 12-16 squares.
  6. Store brownies in an air-tight container for a few days and then transfer to the fridge.

Notes

*You can use another dark chocolate bar if you don't have Theo or you could use 1/2 cup chocolate chips.