These Cookie Butter Black Bean Brownies are so fudgy and decadent, you won’t believe they’re actually healthy and incredibly easy to make! They’re vegan, oil-free, refined sugar-free, and can easily be made gluten-free by skipping or substituting the cookie butter!
Whooops, it’s been quite some time since I shared a recipe! Surprisingly, I managed to create and test over a dozen recipes this past summer. But the perfectionist in me, coupled with my anxiety, can keep me from sharing things sometimes😅. They can make something that I genuinely enjoy doing into something that is stressful and taxing. It’s an uncomfortable truth, but a truth, nonetheless.
I wholeheartedly believe that self-awareness is the first step in managing emotions. So, I decided to give myself a break during the last few months. I focused on school and myself instead, and regained my balance!
These brownies are the first recipe I’m sharing after my hiatus, and I promise they do not disappoint!
I was always hesitant to try “black bean brownies,” but I knew there had to be a reason why so many people were making them. So, I decided to give them a try a few years ago and was pleasantly surprised with the results. They were just as fudgy, rich and chocolatey as traditional brownies, but full of protein and fiber! Plus, there’s no residual “beany” taste to them, which I’m sure you were wondering about.
Over the years, I played around with Chocolate Covered Katie’s original recipe to create an oil-free and grain-free version of black bean brownies. Somewhere along the way, I had the epiphany to create cookie butter black bean brownies.
What is cookie butter?
You know those crispy spiced cookies that are served on planes? Well, cookie butter is essentially a creamy, spreadable form of those magical biscoff cookies. You can slather it onto toasts, add it to milkshakes, dip fruit into it, drizzle it onto your pancakes, and even swirl it into some brownie batter 😉.
Although cookie butter is 100% vegan, it is not gluten-free. But it can easily be replaced with any nut butter of your choice if you want the recipe to be entirely gluten-free. Peanut butter is my go-to!
How to make cookie butter black bean brownies?
First and foremost, be sure to rinse your canned beans well to get rid of all the extra sodium. If you skip this step, then your brownies will have that weird beany taste to them. You can then pat dry the rinsed beans with a paper towel or clean kitchen towel.
Next, add all the brownie ingredients to a food processor, minus the chocolate chips and cookie butter. A food processor will yield best results.
Once the batter is nice and smooth, remove the blade and fold in the chocolate chips. Add the batter to a prepared pan and set aside.
Melt the cookie butter and drop dollops onto the brownie batter. Swirl the cookie butter into the batter using a butter knife, but do not over mix! Pop it into the oven for about 45 minutes and voilllllaaaa you have some intensely fudgy and delicious cookie butter black bean brownies!!!
If you make these fudgy cookie butter black bean brownies, let me know by tagging me on Instagram @plantedpriyanka or in the comments section below. I love seeing your creations! If you have any questions, please don’t hesitate to ask. Happy baking!
Love,
Cookie Butter Black Bean Brownies
Ingredients
- 1 -15 oz can black beans, or 1.5 cup cooked
- 1/3 cup blanched almond flour (37 g)
- 1/4 cup cocoa powder (16 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pure maple syrup (160 g)
- 1/4 cup any nut butter, unsweetened (60 g)
- 2 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips, plus more to top
- 6 tbsp cookie butter for topping, or sub with nut butter for gluten-free
Instructions
- Preheat oven to 350F. Grease or line an 8x8 pan with parchment paper, and set aside.
- Rinse, drain, and pat dry black beans well.
- In a food processor, add all ingredients except for the chocolate chips and cookie butter. Puree until smooth. Scrape down sides as needed.
- Once smooth, remove blade and stir in the chocolate chips.
- Transfer batter into prepared pan, and smooth out the top with a spatula.
- Melt the cookie butter for ~10 seconds in the microwave. Drop dollops of the cookie butter on top of brownie batter, and swirl in gently with a butter knife. Add more chocolate chips on top, if desired.
- Bake for 45-50 minutes, or until a toothpick in the center shows crumbs, but no wet batter. Let cool at least 15 minutes before cutting. If you want them to be firmer, place in the fridge overnight and they will firm up perfectly. Enjoy!
Notes
- Storage: Store leftovers in an airtight container for up to a week.
- A food processor will yield the best results. Avoid using a blender.
- If you're not a fan of cookie butter or want to keep the recipe gluten-free, you can simply omit it or substitute the swirl on top with your favorite nut butter! I like using peanut butter!
- Recipe adapted from Chocolate Covered Katie.
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