Black beans are the secret ingredient that make this plant-based twist on a classic recipe extra moist and chewy. Don’t worry about the bean flavor: It’s masked by the delicious combination of dark cocoa, dried cherries, and shredded coconut. A touch of cinnamon adds extra depth and warmth to this decadent dessert (make it gluten-free by using certified gluten-free flour). Simple to make and even easier to devour, whip up a batch of these brownies when your sweet tooth is craving a goodie that’s also good for you!
From plants-rule.com
By Katie Simmons, Last Updated:
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Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
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Comments (13)
Should these be stored in the refrigerator?
Hi Ray,
Great question. We checked with the recipe developer, Katie Simmons. This was her response: “I always recommend storing in the fridge for any baked goods. Without any preservatives, brownies and muffins tend to only really last a couple of days at room temperature. They also freeze really well.”
We’ve updated the instructions to recommend storing in the refrigerator. Thank you!
Courtney
Editor, Forks Over Knives
Loved it! Made them 2 days ago. Will make again. Used oat flour instead of whole wheat. Added a pinch of espresso to bring out the chocolate flavor. And used dried cranberries instead of cherries as another commenter mentioned.
For a coconut allergy, what would you recommend for a replacement?
Thank you
Recipe looks great!
I’ve used oat flour in a recipe very similar to this one to make it GF. xxoo
The beans go into this whole?
You process them in a food processor, or a blender.
What if I can’t find dried cherries what can I substitute it with
I made these with dried cranberries and chopped walnuts. They turned out great.
For people who are used to this WOE, I can see these brownies being decadent. But, for people like me who are starting out, to call these “brownies” is a stretch. They are more like unsweetened bean fudge. I might try the recipe again but add some chopped walnuts and a more open mindset.
To the person who wants nutritional information, FOK is not going to provide that because they want you to eat more plants and not worry about calories and serving sizes. However, you can copy the URL for this recipe and paste it into the MyFitnessPal app or many other websites to calculate that information for you.
I agree! I have been WFPB for a long while but my husband has taken baby steps and it definitely takes a while for your palate to adjust from all of the processed stuff. Try chocolatecoveredkatie.com for lots of delish recipes that are kind of bridges to completely WFPB. It has worked with my husband and now he enjoys the black bean brownies!
Can you please show the nutrition information including serving size and calories? Thank you.
Tried the brownies today, they turned out great and my whole family enjoyed them! Thank you for the recipe!