Pumpkin Black Bean Brownies

Pumpkin Black Bean Brownies – a flourless brownie recipe made with protein packed black beans and delicious pumpkin.  The perfect guilt-free brownie for fall.

Hello there!  Today I am sharing a recipe for Pumpkin Black Bean Brownies.  These brownies are super thick and filled with melted dark chocolate and pumpkin flavors.  They almost have a cake like texture and taste to them.  Recently, I have been trying to watch what I am eating and have been  decreasing my refined sugar intake. These brownies are perfect for when I crave something chocolaty and sweet.  I am also a huge lover of all things pumpkin, so of course I had to add pumpkin and warm fall spices to the batch.  

Recently, I made a batch of these pumpkin black bean brownies to take to my church bible study.  It’s always nice to have a healthier option whenever there is a pot luck.  Also, since I have been eating better, these brownies definitely satisfy my sweet tooth cravings.  Shall we get to the recipe now?

Pumpkin Black Bean Brownies

2015-09-21 14:38:24

flourless brownie recipe made with protein packed black beans and delicious pumpkin. The perfect guilt-free brownie for fall.

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Ingredients

1. 3 cups canned black beans
2. 1 cup quick oats
3. ½ tsp sea salt
4. 1 tsp baking soda
5. 3 tsp vanilla extract
6. ⅔ cup maple syrup
7. ¼ cup melted coconut oil
8. ¼ cup pumpkin puree
9. 6 tbsp cocoa powder
10. 1 teaspoon cinnamon
11. 1 teaspoon pumpkin pie spice
12. ¼ cup dark chocolate chunks

Instructions

1. Pre-heat oven to 350F. Grease an 8x8 brownie pan with coconut oil or non-stick spray.
2. Placed the oats into a food processor and blend the oats until they form a powder consistency. Add baking soda and sea salt to the oats and blend together.
3. Rinse the black beans with water and shake off the excess. This step ensures your brownies do not taste like beans.
4. Add rinsed beans, vanilla extract, maple syrup, melted coconut oil, cocoa powder, cinnamon, pumpkin pie spice and pumpkin puree to a food processor.
5. Blend until all the ingredients are creamy and smooth and the oats are undetectable in the batter.
6. Stir in the chocolate chunks with a spoon or spatula.
7. Place batter into prepared pan and spread out with the back of a slightly damp spoon. The batter will be thick.
8. Bake for 15-25 minutes. Placed on a wire cooling rack before cutting.
9. Place in a well sealed container.

By Katie @ The Casual Craftlete

Purely Katie https://www.purelykatie.com/

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