Listen, I get it. Sometimes you just need a brownie. Not a sad, dry, “healthy” brownie that tastes like cardboard, but a real, fudgy, chocolatey brownie that hits the spot.
But then there’s that other voice in your head. The one that reminds you of your health goals. It’s a real struggle. It’s totally normal to want to eat good food but also feel good about it.
So what if I told you that you can have both? I’m talking about a brownie that’s so good you won’t even realize it’s packed with healthier stuff. Let’s make some brownies you can feel great about eating.
What You’ll Need
- 1 cup mashed black beans, rinsed very well
- 1/2 cup unsweetened cocoa powder
- 1/2 cup quick-cooking oats
- 1/4 teaspoon salt
- 2/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips, plus a few extra for the top
Tools You’ll Need
- A food processor or a really good blender
- An 8×8 inch baking pan
- Parchment paper
- A spatula
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: First, get your oven ready. Preheat it to 350°F (175°C). Then, line your 8×8 inch pan with parchment paper. This makes it way easier to lift the brownies out later.
Step 2: Grab your food processor. Put everything in it EXCEPT the chocolate chips. That’s the black beans, cocoa powder, oats, salt, maple syrup, coconut oil, and vanilla.
Step 3: Blend it all up. You’ll want to keep blending until the batter is super smooth. You might need to stop and scrape down the sides a couple of times to get everything mixed in.
Step 4: Now, add in the 1/2 cup of chocolate chips. Don’t use the food processor for this part. Just stir them in with a spatula.
Step 5: Pour the batter into your prepared pan. Use your spatula to spread it out evenly. Sprinkle those few extra chocolate chips on top because why not?
Step 6: Bake for about 20-25 minutes. A toothpick stuck in the center should come out mostly clean, with maybe a few fudgy crumbs. Let them cool completely before cutting. I know, it’s hard to wait.
Pro Tips
Look, I’ve made a LOT of brownies. Here are a few things I’ve learned that really make a difference.
- Rinse Those Beans: Seriously, rinse the black beans until the water runs clear. You don’t want any of that “beany” taste. It sounds weird, but trust me, you won’t taste them at all if you do this right.
- Don’t Overbake: The secret to fudgy brownies is to take them out of the oven just a little early. If you wait until a toothpick is totally dry, you’ll end up with a cakey brownie. We want fudge.
- Let Them Cool: This is the hardest part. You HAVE to let them cool completely in the pan. They set up as they cool down. If you cut them while they’re warm, you’ll have a gooey mess instead of perfect squares.
Possible Substitutions
Not everyone has the same stuff in their pantry. Here are some simple swaps you can make.
| Original Ingredient | You Can Swap It With | What You Should Know |
|---|---|---|
| Black Beans | Chickpeas or kidney beans | The taste might be a little different, but it still works. |
| Maple Syrup | Honey or agave nectar | These are a bit sweeter, so you might use a little less. |
| Coconut Oil | Melted butter or another neutral oil | Butter adds a nice flavor if you’re not dairy-free. |
Making It Your Own
Want to change things up? Here are a few ideas to get you started.
| Add-In Idea | How to Do It | Why It’s Great |
|---|---|---|
| Nuts | Stir in 1/2 cup of chopped walnuts or pecans | Adds a nice crunch and some healthy fats. |
| Peppermint Extract | Add 1/2 teaspoon with the vanilla | Gives you a perfect mint-chocolate flavor. |
| Sea Salt | Sprinkle a little flaky sea salt on top before baking | It just makes the chocolate taste even more chocolatey. |
Leftovers and Storage
If you actually have any leftovers, put them in an airtight container. They’ll be fine on the counter for about 2 days. If you want them to last longer, stick them in the fridge for up to a week. They are actually really good when they are cold!
FAQs
Q1. Will it taste like beans?
Ans: Honestly, no. If you rinse the beans really well and use good quality cocoa powder and vanilla, you won’t taste them. They just make the brownies super moist and fudgy.
Q2. Can I make these without a food processor?
Ans: You can try with a high-powered blender, but it might be tough. The batter is thick. A food processor really is the best tool for getting it perfectly smooth.
Q3. Are these gluten-free?
Ans: Yes, as long as you use certified gluten-free oats. Oats are often processed in places that also handle wheat, so check the label if you need to be careful.
Wrapping Up
See? You can totally have an amazing brownie without feeling like you messed up your health goals. This recipe is simple, uses ingredients you might already have, and the result is just plain good.
So give it a try! And when you do, come back and leave a comment. I’d love to know how they turned out for you or if you have any questions. Now go make some brownies.
