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Fudgy Black Bean Quinoa Brownies

These Black Bean Quinoa Brownies are a delicious dessert that no one will suspect is healthier! Gluten free and vegan, this is a dessert you can feel good about serving.
Course Dessert
Cuisine American, Gluten Free, Quinoa
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 89kcal

Ingredients

  • Dry:
  • ¾ cup Swerve or sweetener of choice
  • ¾ cup cocoa powder
  • ¼ cup quinoa flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Instant Coffee I used Starbucks VIA Columbia
  • ¼ teaspoon Salt
  • Wet:
  • 3 tablespoons flaxseeds ground
  • cup Unsweetened Almond Milk
  • ½ cup fresh blueberry puree plus 1 tablespoon
  • 15.5 ounces black beans drained and rinsed well
  • 1 tablsepoon coconut oil melted
  • ½ teaspoon Vanilla Extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line an 9" brownie pan with parchment paper both ways, set aside.
  • In a small bowl, stir the flaxseed and almond milk together, set aside to thicken.
  • In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
  • Rinse ~1 cup of fresh blueberries and puree in a blender. Pour all of the puree into a cup (no need to rinse out the blender, but try to pour at as much as possible). Measure ½ cup + 1 tbs and add back into the blender (drink the remaining blueberry puree ;D ) along with the black beans, oil, vanilla and thickened flaxseed mixture. Puree until all of the beans have been liquified. Pour into a clean large bowl.
  • Add ⅓ of the dry ingredients to the blender mixture and whisk. Add another ⅓ of the dry to the wet and whisk, then finally add the last ⅓ and whisk again (batter should be thick, feel free to fold in ~1 cup of chocolate chips, you chocolate-lovers!)
  • Scoop the batter into the prepared brownie pan and spread to the edges. Bake for 45 minutes. To test if the center is cooked tap the surface and if it's firm and springs back, it's ready. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down. Peel off the parchment paper and let cool completely before slicing.

Notes

*If you want super sweet brownies add ½ teaspoon of stevia extract or top with this healthy white icing
**These brownies have no blueberry taste. I couldn't even tell they were in there! No one will notice either, they will be focused alllll on the chocolate
These get even better if eaten the next day! I didn't know it was possible, but they got even more fudgy and chocolatey. I suggest wrapping half of the brownies for later and eating the remainder the day of... you know, just so you can compare the two ;)
Servings 9, Calories 100, Fat 3.5g, Carbohydrates 18g, Protein 4g, Cholesterol 0mg, Sodium 290mg, Fiber 6g, Sugars 2g

Nutrition

Calories: 89kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Sodium: 106mg | Potassium: 287mg | Fiber: 5g | Vitamin C: 0.6mg | Calcium: 54mg | Iron: 1.8mg