One thing that I can never resist is a fudgey, chocolate-y, and perfectly sweetened brownie. Who is with me on this?
Sometimes I go for the refined, sugary, and totally unhealthy classic brownie. Other days I want something a little healthier.
If you’re looking for a delicious, satisfying, and healthy(ish) chocolate dessert, this recipe is for you!
Let’s make some black bean brownies with cacao-cashew butter frosting!
Now before you go running from the words “black bean”, stick with me. The black beans in this recipe make it fudgey and smooth. You’ll never taste a “bean” flavor. Instead, you’ll get the dark chocolate and soft texture of a perfect brownie.
Top this protein-packed treat with my perfect, and simple cacao cashew-butter frosting.
My Black Bean Brownies with Cashew Butter Frosting are:
Give my black bean brownies a try this week. With only 12 ingredients and 45 minutes you can have these delicious treats on your table in no time!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 2 Tbsp ground flaxseed
- 6 Tbsp cold water
- 1 15 ounce can black beans rinsed and drained
- ⅓ cup maple syrup
- ⅓ cup cacao powder*
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- Preheat oven to 350 degrees F. Line 8x10” baking pan with parchment paper.
- In a small bowl, whisk together ground flaxseed and water. Let bowl rest in refrigerator for about 5 minutes or until gooey.
- In a food processor or blender, combine black beans, maple syrup, cacao, vanilla, salt, baking powder, and baking soda. Run blender on high for a couple minutes, scrape sides, and add in flaxseed mixture. Blend until smooth and creamy.
- Transfer batter to baking pan and spread evenly with rubber spatula.
- Bake for 30 minutes, or until inserted toothpick comes out clean. Brownies will be soft, but will harden as they sit.**
- Let brownies rest for about 15 minutes or until firm—brownies will harden faster in refrigerator.
- In the meantime, make the cashew butter-cacao frosting.
- In a small bowl, whisk together maple syrup, milk, cashew butter, and cacao. Whisk vigorously for a few minutes or until smooth and creamy.
- Transfer to airtight container and refrigerate until ready to use.
- Once brownies are cool, cut into 12 squares and spread frosting evenly with rubber spatula over each square.
- Serve immediately. Leftovers will keep in airtight container at room temperature for 2-3 days or refrigerated for a week.
**I enjoy making the brownies the night before I plan to serve them. This allows them to harden a bit overnight before I cut and spread the frosting over them.
Nutrition information is a rough estimate of 1 out of 12 brownies