If you can imagine a treat that is heart-healthy, good for your brain, and free from junky ingredients, these black bean brownies with walnuts are it. Gluten-free, grain-free, refined sugar-free.
Why you will love these black bean brownies
- Gluten-free and grain-free
- Heart-healthy from the fibre in black beans
- Contains no refined sugar! These brownies have a subtle sweetness from pure maple syrup and vanilla extract
- Full of healthy fats from almond butter and walnuts
- Made in one bowl of a food processor for easy cleanup
Ingredients you will need
Black beans | Canned beans are fine. Just drain and rinse well
Almond butter | Creamy, pure almond butter is best. For extra crunch, you can choose the crunchy variety
Cacao powder | This is pure Dutch processed cacao that is sugar and dairy-free
Eggs | You will need 2 whole eggs, organic if possible
Pure maple syrup | Go for the pure stuff, not pancake syrup
Pure vanilla extract | Adds a deep, rich sweetness
Baking powder | Needed for the baking process
Sea salt | I added a bit into the batter and also used coarse salt to garnish the tops before baking
Walnuts | A source of omega 3 fats for brain health and they add a nice crunch to the brownies
If you love healthy treats made from beans, try these ones next
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Healthy Black Bean Brownies with Walnuts (no sugar, GF)
Equipment
- food processor
- measuring cups and spoons
- 8×8 baking dish
- parchment paper
Ingredients
- 2 cups black beans canned, drained and rinsed
- 2 eggs
- 1/4 cup cacao powder
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt plus coarse salt for garnish
- 1/2 cup walnuts
Instructions
- Preheat the oven to 350F and line an 8×8 baking dish with parchment paper
- Add all the ingredients, except the walnuts, to a food processor and puree until smooth (about one minute)
- Remove the blade and stir in the walnuts. Transfer the batter to the prepared baking dish and bake for 25 minutes
- Let the brownies cool completely before slicing into 16 squares
- Store in the fridge for up to 5 days or freezer for up to 3 months
Video
Nutrition
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