Pumpkin Black Bean Brownies

Super fudgy chocolate brownies have a place on my dessert menu year-round. It’s no secret, really.

Put some pumpkin, a bit of spice, and be sure to use maple in your batter for an autumn edition of the every-season-classic.

This recipe is festive enough to be your contribution of choice to any upcoming feast, simple enough to be a spur-of-the-moment-and-for-no-real-reason bake, and definitely too good not to try.

Yeah, there are black beans in there. No, that was not a mistake. These brownies have been approved by more tastebuds than my own — picky eaters included!

Pumpkin Black Bean Brownies

Things I used:

Wet-

1/2 cup black beans

1/2 cup + 1 tbsp pumpkin puree

1/2 cup aquafaba

1/4 cup maple syrup

1 egg

Dry-

1/2 cup flour

1/4 cup cocoa powder

3 tbsp coconut sugar

2 tsp pumpkin spice

1 tsp baking soda

Optional: dark chocolate chunks (I preferred the batch with the chunks added… I’ll never say no to more chocolate)

How I did it:

Blend all of the wet ingredients together except for the egg

Whisk the egg and blended mixture together

In a separate bowl, mix the dry ingredients

Stir the dry ingredients into the wet and gently integrate

Pour the batter into a greased or lined 8x8 pan

Sprinkle with a bit more coconut sugar and chocolate chunks if you’re feeling frisky

Bake at 350F for 25 minutes or until a toothpick comes out clean

Enjoy!