Get ready to revolutionize your dessert game with these mind-blowing Vegan Cookie Dough Brownies that prove healthy eating doesn't mean sacrificing decadence! Imagine sinking your teeth into a rich, fudgy brownie that's not only completely plant-based but also secretly packed with the nutritional power of black beans. These brownies are about to become your new guilt-free obsession, transforming humble ingredients into a chocolate lover's dream that will have everyone begging for your recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup black beans, cooked
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/2 tsp baking powder
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- Drain and rinse the black beans thoroughly, then pat them dry with a clean kitchen towel to remove excess moisture.
- In a food processor, combine the black beans, cocoa powder, maple syrup, almond butter, and baking powder. Blend until the mixture becomes completely smooth and uniform, scraping down the sides as needed.
- Fold in half of the vegan chocolate chips into the brownie batter, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until the edges are slightly firm and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for at least 30 minutes. The brownies will continue to set as they cool.
- Once cooled, use the parchment paper to lift the brownies out of the pan and transfer to a cutting board.
- Cut into 8 equal squares, serving at room temperature or chilled.
- Store any remaining brownies in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure your black beans are completely dry after rinsing to ensure a smooth, consistent batter texture.
- Use a high-quality cocoa powder for the most intense chocolate flavor.
- Don't overmix the batter - blend just until smooth to keep the brownies tender.
- Let the brownies cool completely before cutting to help them set properly.
- For extra decadence, try using different types of vegan chocolate chips or adding a sprinkle of sea salt on top.
- If the batter seems too thick, add a tablespoon of non-dairy milk to achieve the right consistency.
- Use parchment paper overhang as built-in handles for easy brownie removal and clean cutting.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
