Sprouted Black Bean Brownies
Indulge guilt-free with these delicious Black Bean Chocolate Brownies!
Sprouted Black Bean Brownies
Rich, fudgy, and packed with nutrients. Perfect for satisfying your sweet tooth while staying healthy.
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Cooking Time
30 mins
Ingredients
1 cup (120g) sprouted black bean flour
2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water)
1/4 cup (60ml) coconut oil or vegetable oil, melted
1/2 cup (100g) maple syrup or honey
1/3 cup (30g) unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup (90g) dark chocolate chips (optional)
1/4 cup (30g) chopped nuts (optional)
How to Make It
Preheat your oven to 180°C (350°F).
Grease an 8x8 inch (20x20 cm) baking pan or line it with parchment paper.
Prepare the Batter:
In a large mixing bowl, whisk together the sprouted black bean flour, cocoa powder, salt, and baking powder.
In another bowl, beat the eggs (or prepare flax eggs by mixing flaxseed meal and water and letting it sit for 5 minutes until it thickens). Add the melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
If using, fold in the dark chocolate chips and chopped nuts.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Let the brownies cool in the pan before cutting into squares.
Enjoy your delicious and nutritious black bean brownies!
Tips:
For an extra chocolatey flavor, add an additional 1/4 cup (30g) of cocoa powder or a handful of chocolate chips on top before baking.
Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
