Decadent and fudgy, these Salted Caramel Black Bean Brownies are made with wholesome ingredients in the brownie base and topped with a salted date caramel and chopped almonds for a delicious treat.
While I have shared mini black bean cupcakes on here before, I have yet to share a versatile and awesome black bean brownie recipe.
This has been remedied – and drizzled with my favorite salted date caramel and chopped Salted Caramel Blue Diamond almonds for that unique salty sweet flavor combination.
Guys: these black bean desserts are the real deal.
While I know I say I love too many recipes on this corner of the internet, these black bean brownies are a recipe I’ve been toying with since I made the cupcakes. I wanted them denser, moister, and fudgier – and this new recipe reflects that.
And how awesome can we feel munching on a brownie made with beans, coconut oil, eggs, cocoa, and a bit of sweetener?
- 12-15 medjool dates, pitted and packed (1 cup)
- ¼ cup water
- ¼ teaspoon salt
- 1 can black beans, rinsed and drained
- 3 tablespoons coconut oil
- 3 large eggs
- ⅓ cup + 1 tablespoon unsweetened cocoa powder
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup chopped Salted Caramel Blue Diamond Almonds
- Prepare the date caramel by blending the pitted dates with water and salt until smooth in a food processor or blender. You may have to scrape down the sides a few times. Once prepared, measure out ¼ cup for the recipe (you will have some extra).
- Preheat the oven to 350 degrees.
- In a food processor, combine black beans and coconut oil and begin blending for a minute. Add eggs, cocoa powder, coconut sugar, and vanilla and continue processing until extremely smooth. It will not be thick like regular brownie batter.
- Grease a 8x8 or 9x9 pan and pour batter into it. Bake for 25 minutes, until the sides begin to pull away from the pan and a toothpick comes out clean.
- Add ¼ cup of the date caramel to a plastic bag and use scissors to snip a corner of it. Squeeze date caramel as desired on top of the brownies - or alternatively, spread it out. Top with chopped almonds.
- Slice into 16 squares and see notes on serving.
I love the toppings on these brownies because it delivers the next level of flavor and textures to these brownies – some sticky, sweet, salty date caramel sticks to the roof of your mouth and you get to crunch on the lightly sweetened almonds.
I like to slice these into 16 pieces, for lots of small portions, but feel free to do 9 or 12. They taste decadent so you feel satisfied after a small piece, and are even better topped with a scoop of vanilla ice cream (proven fact of most desserts).
I couldn’t help but dig in as the photoshoot progressed..
Have you tried a black bean brownie before?
This post is sponsored by Blue Diamond Almonds. I was compensated for my time, and all opinions are my own.