Yield: 9 Brownies
Skill level: Medium
Black bean brownies are a popular choice for a healthier dessert, and this version takes them to the next level. Rich cocoa and creamy almond butter create a fudgy texture, while sweet cherries add bursts of flavor throughout. Naturally gluten-free and made with simple ingredients, these brownies deliver indulgence without sacrificing balance. Perfect for dessert, snacks, or meal prep, they offer a satisfying treat with a wholesome twist.
Black bean brownies with cherries and almond butter. A rich, fudgy dessert with a healthier twist.
Ingredients
- 1 (15-ounce) can black beans, drained, rinsed, and patted dry
- ¼ cup ground flaxseeds
- ½ cup maple syrup
- 3 tablespoons preferred vegetable oil
- ¼ cup powdered sugar, divided
- ¾ cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup Superfresh Dark Sweet Cherries, stemmed, pitted, and halved
- 2 tablespoons cornstarch
- ½ cup salted unsweetened creamy almond butter
Directions
- Preheat oven to 350°F. Grease an 8” square baking pan and line with parchment paper so parchment comes above the rim of the pan on 2 sides.
- In a food processor, process black beans, flaxseed, maple syrup, oil, and 2 tablespoons powdered sugar until very smooth.
- In a medium bowl, whisk together cocoa powder, baking powder, and salt.
- Fold wet ingredients into dry ingredients until smooth.
- In a small bowl, toss cherries with cornstarch, then fold them into the batter and scrape it into the prepared pan.
- In a small bowl, stir together almond butter and the remaining 2 tablespoons of powdered sugar.
- Drop spoonfuls of almond butter mixture randomly over the batter, and use a butter knife to swirl it into the batter.
- Bake until a toothpick inserted into the center of the brownies comes out clean or with crumbs attached, about 30 minutes.
- Let brownies cool in the pan for at least 20 minutes, then cut into squares and serve.
