Cookie Butter Black Bean Brownies
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!Servings: 12-16 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.