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