Easy Pumpkin Black Bean Brownies. Vegan. GF.
I really tried to capture the ooey, gooey texture in these pictures.
If you attended my Athleta meet & greet this past Monday, I made a pumpkin-less version of these. They are moist, not overtly sweet, delectable and the perfect comfort food. Adding beans clearly poses a healthier twist, along with maca (natural energy source) and no refined sugars tip this treat into a healthier category.
This recipe is very easy and all you need is a food processor or blender. Very simple, pretty much fail-proof and a hit with everyone. Let’s face it, no one needs to know black beans are in this recipe! The pumpkin adds a seasonal twist that is customary come September & October. Think about Halloween parties right through to Thanksgiving with this recipe. Let’s get started…
- 1 (15 oz) can of organic black beans, rinsed and drained
- 1/2 cup canned pumpkin puree
- 1/4 cup maple syrup or 1/3 cup if you wish for the brownies to be a bit sweeter
- 4 tablespoons coconut oil, melted
- 1 tablespoon of apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup old fashioned oats, gluten free if needed
- 1/2 cup of cacao powder
- 1 tablespoon of maca powder
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 to 1/2 cup of dark, vegan chocolate chips or a chocolate bar roughly chopped up plus more for topping
- Preheat your oven to 350 degrees.
- Line your 8×8 pan with parchment or spray with baking spray.
- Set that aside.
- Into you food processor, blend all of the ingredients from beans through salt.
- Pulse until well blended.
- Scrape down the sides as necessary.
- Add your chips and pulse 4-5 times, quickly.
- Spoon your batter into your prepared pan.
- Top, if you wish, with additional chocolate.
- Bake for 22 minutes & promptly remove.
- Allow to cool for at least 30 minutes prior to cutting.
- If in a pinch, store in the refrigerator to speed up the cooling.
— Knead to Cook
Hi Robin! Family coming over Friday for dinner with lots of food allergies/sensitivities … my sister n law is allergic to coconut. Any ideas for substitutions for the coconut oil? Thanks!
Kelly, I’ve been MIA on my blog and I’m sorry. You can always sub walnut or even oil oil in baking if you don’t wish to use coconut. 🙂