Make these fudgy, rich dark chocolate brownies—scented with rose water and flavored with pomegranate arils—with a whole can of black beans!
- 1 (15-ounce) can black beans, no salt added, rinsed and drained (or 1¾ cups cooked)
- ½ cup agave nectar
- 1 cup pomegranate arils (fresh or frozen)
- ½ cup unsweetened cocoa powder
- 2 tablespoons chia seeds
- 2 tablespoons rose water*
- 3 tablespoons vegetable oil
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup dairy-free, dark chocolate chips
- ½ cup chopped walnuts
- ¼ cup pomegranate arils
- ¼ cup dairy-free, dark chocolate chips
- ¼ cup chopped walnuts
- Preheat the oven to 350°F (180°C). Spray an 9 x 9-inch baking dish with non-stick cooking spray.
- Place the black beans, agave, pomegranate arils, cocoa powder, chia seeds, rose water, and oil in a high-power blender. Process until smooth. Scrape down the sides halfway through blending if needed.
- Transfer batter to a mixing bowl, and fold in by hand the flour, chocolate chips, and chopped walnuts.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for 45 to 50 minutes, until the edges pull away from the side of the pan and the brownies are firm, and cooked through when insert a fork in the center (makes a dense, moist, fudgy brownie).
- Sprinkle the pomegranate arils, chocolate chips and walnuts evenly across the top of the brownies. Cool for a few minutes, and then slice into 16 squares.
To make this recipe gluten-free, use gluten-free flour blend instead of all-purpose flour.
*Find rose water in Middle Eastern or Mediterranean markets, gourmet food shops, or online.
- Category: Dessert
- Cuisine: American
- Serving Size: 1 serving
- Calories: 182
- Sugar: 8 g
- Sodium: 2 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 4 g
Keywords: vegan brownies, best vegan brownies, rose brownies, dark chocolate brownies, healthy brownies