Black Bean Oat Flour Brownies

Black bean brownies are fudgy and chocolatey, good for you and easy to make! Rich in fiber and protein, and gluten-free and no refined sugar!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings brownies

Calories 173kcal

3 large eggs
⅔ cup coconut sugar
15 ounces canned black beans drained and rinsed well (about 1 ½ cups after draining)
½ cup oat flour
⅓ cup avocado oil
¼ cup unsweetened cocoa powder natural or Dutch process
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon sea salt
⅔ cup mini chocolate chips + extra for sprinkling

Preheat the oven to 350℉. Grease an 8x8 baking pan with cooking spray or coconut oil, and line with parchment paper that overhangs the edges. (For easier lifting from the pan.) Set aside.
Add the eggs and coconut sugar to a high-powder blender. Blend on high speed for about 30 seconds, or until the mixture becomes light and almost fluffy (no peaks, just aerated).
Add all remaining ingredients except for the chocolate chips to the blender. Blend again on high speed for another 30-45 seconds, or until the beans are fully pureed (there still may be some visible specks but no chunks). Avoid over mixing.
Remove the blade from the blender and fold in the chocolate chips using a rubber spatula.
Pour the batter into the greased pan. Spread evenly with the rubber spatula. Sprinkle the top of the brownies with some extra chocolate chips and place the pan in the oven.
Bake in preheated oven for 28-32 minutes, or until the brownies have fully risen and a toothpick inserted into the center comes out clean (don’t worry if the toothpick has melted chocolate on it!).
Allow brownies to cool for at least 10 minutes before removing them from the pan and cutting.

To prevent the brownies from being too salty, use low-sodium black beans.
The coconut sugar can be substituted with any low glycemic, cup-for-cup granulated sugar substitute. Monk fruit sugar is a good option.
Oat flour is naturally gluten free, but if you are allergic or have Celiac disease, be sure to use certified gluten-free flour.