These White Bean Brownies are fudgy, gooey, naturally high in protein, and absolutely delicious. You only need 8 simple ingredients (no gluten, dairy, or eggs) and a food processor to whip them up in less than 15 minutes!
Using white beans in brownies might sound weird, but I assure you, the outcome is the fudgiest, most decadent brownies I’ve ever had! I dare you to find someone who would guess the secret ingredient! The beans add no taste, but a perfect gooey texture and a substantial amount of protein, fiber, and minerals like copper, folate, and iron.
I was on a mission to create an easy bean-based brownie recipe that was lower in sugar than other versions out there. Ever since I cleaned up my diet over 10 years ago, I can no longer stand overly sweet desserts. I wanted to make brownies that had just the right amount of sweetness and I think I nailed it! They’re super quick and easy to make and all you need is 8 wholesome ingredients.
I was originally set to make black bean brownies but wasn’t too happy with the first 2 attempts. The third time around, I only had white beans but tried again anyway. I suspect other beans like black or red kidney beans would work here as well but will make sure to test and report back.
Can’t wait for you to try these simple yet luscious white bean brownies soon! If you love making healthier, more nutritious brownies, I’m sure you’ll also enjoy these popular Cauliflower Walnut Brownies and No-Bake Sweet Potato Brownies. Leave a comment below and let me know what you think. I always love seeing photos of your recreations on Instagram and Facebook too, so make sure to tag me @nutriholist #nutriholist so I don’t miss them. XO
White Bean Brownies (Vegan, Gluten-free)
Ingredients
- 1 and 3/4 cups white (cannellini) beans (1 15-oz can, rinsed and drained)
- 1/2 cup gluten-free rolled oats {See Notes}
- 1/4 cup raw cacao powder
- 1/4 cup pure maple syrup
- 1/4 cup nut or seed butter {See Notes}
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips + more for topping
Instructions
- Preheat the oven to 350 F and line a 5x10 loaf pan with parchment paper.
- Throw the rolled oats into a food processor {See Notes} and pulse until it breaks down. It’s okay if it doesn't turn into flour and still has some texture.
- Add the rest of the ingredients except for the chocolate chips and pulse some more to fully combine. Stir in the chocolate chips and feel free to add more on top if you wish.
- Bake at 350 F for about 25 minutes until the top is set (not jiggly) and it starts cracking.
- Let it cool for at least 10 minutes before cutting and enjoy! Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Notes
- I highly recommend using a food processor and not a blender for this recipe. The texture just won’t be the same.
- I like using rolled oats which are slightly higher in nutrients, but quick oats also work. If using steel-cut oats, you must use a blender first since the texture would be too thick and coarse with a food processor.
- I used runny tahini in this recipe, but any soft nut or seed butter should technically work.
- For best results, don’t omit or skimp on the chocolate chips!
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