Dreamy Pumpkin Black Bean Brownies

I created these pumpkin black bean brownies and literally dreamed about them the same night. So, guess what was for breakfast the next morning. Yes, they’re that good! They’re rich and fudgy, with a touch of pumpkin flavor that adds depth, but not so much that it’s overpowering. To make things even better, these are higher in fiber and protein than your typical brownie, thanks to the black beans and pumpkin puree. So, there’s no sugar crash after eating these beauties. And trust me you can’t taste the black beans.

These also aren’t overly sweet, which is how I like my chocolate desserts, but, if you want to make them sweeter, just taste the batter add more honey.

Oh and these just happen to be vegan as well. #plantbasedbonus

As always, I love your feedback. So, drop a note and let me now know if you made these and how you liked them.

With love,
Basheerah

Dreamy Pumpkin Black Bean Brownies

Prep time: 10 mins | Cook time: 20-25 mins | Total time: 30-35 mins
Serves: 12

Ingredients

1 cup old fashion oats
1/2 teaspoon sea salt
1 teaspoon baking soda
1/3 cup medjool dates, soaked overnight
1/3 cup honey
15oz can black beans, rinsed
1 tablespoon vanilla extract
1/2 cup cocoa powder
1 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
3 tablespoons coconut oil, melted
1/4 cup dark chocolate chunks

Directions

Prep:

Pre-heat oven to 350F/180C and grease a 9x9 brownie pan with coconut oil or non-stick spray.
Blend the oats in a food processor until they form a "flour" consistency. Mix in the baking soda, sea salt and pumpkin pie spice with a wooden spoon or silicone spatula.
Rinse the black beans very well and shake off the excess water.

Make:

Add the beans, dates, vanilla extract, honey, cocoa powder, melted coconut oil and pumpkin puree to a food processor.
Blend until all the ingredients are creamy and smooth and the oats are undetectable in the batter.
Mix in the chocolate chunks with a big spoon or spatula.
Place in pan and spread out with the back of a silicone spatula or slightly damp spoon. The batter will be quite thick.
Bake for 20-25 minutes, then remove from the oven and let the brownies cool for about 5 minutes in the pan before slicing and serving. Please note, baking time will depend on your oven and altitude. My brownies are usually ready in about 22 minutes. Adjust baking time based on your oven and check on the brownies in 20 minutes to make sure they don’t burn.