Black Bean Brownies.
Ok I know it sounds totally weird, which is why I had to try this recipe! I mean who puts black beans in dessert!?
Well, I found this recipe on Esther’s Kitchen, you know~ Esther the Wonder Pig?
Wait, You don’t know Esther the Wonder Pig!? Yikes you must go see her! She is fabulous and her story is amazing!
Now, I have seen recipes for Black Bean Brownies floating around the net for a while and finally decided to see what this was all about.
I am so glad I did!
These brownies are amazing!
You know me, I have a deep and meaningful relationship with chocolate, and the darker the better!
Well let me tell you, these black bean brownies are so rich, so chocolate-y, so moist and fudge-y you are going to be amazed #1 that they are Gluten Free and well, by now we should know #2 is a bunch of gibberish because Vegan Desserts are freaking awesome!!
This recipe is so easy to make all you need is a food processor and about an hour and you are on your way to brownie heaven!
- Black Beans 2 - 15oz cans drained and rinsed
- Flax Meal ¼ cup (32g)
- Milk Alternative of choice ¼ cup (60ml)
- Cocoa Powder (I used Dutch process) 1 cup (90g)
- Baking Soda 1 teaspoon (5g)
- Baking Powder 1½ teaspoon (7g)
- Maple Syrup ½ cup (120ml)
- Vegan Butter 3 Tablespoons (42g)
- Brown Sugar ¼ cup (53g)
- Vegan Chocolate Chips ½ cup
- Walnuts ½ cup
- Melt the vegan butter and then combine all the ingredients (except the nuts and chips) together in a food processor and process smooth.
- Spread the batter into a lightly greased and parchment lined 8" X 8" baking pan
- Sprinkle the nuts & chips on top
- Bake in a preheated 350°F oven for approximately 35 - 45 minutes.
- Cool before removing from the pan then cut into desired portion size
Refrigerate for longer storage or freeze wrapped well for up to 1 month
I’m baking these cupcakes as we speak…I need to make a 9 inch cake..would I double or triple recipe. ..thanks
OMGGG MADE THESE TODAYYYY and the came out SOOOO perfect. They were super fudgy and the texture was amazing (also you can’t taste the black beans). I substituted maple syrup for a thickened sugar syrup and used chia seeds instead of flax egg