One day, I found Peyman snooping around the kitchen in search of dessert. At that time, I did not have anything readily available so I decided that I was going to make him a chocolate cake.
Just as I was preparing to make the cake, however, a fellow vegan from England, Justine, posted a photo of black bean brownies on Instagram. She described them as “amazing!” Since it is a rarity that she says that about a recipe I was intrigued, went out to purchase cans of organic black beans, and whipped up these amazing brownies using my usual sugar substitutions. I experimented and threw some of the batter with mint into 2 cupcake tins to make mint chocolate brownie cupcakes. But believe me, these brownies are so delicious on their own that you would not want to mix other flavorings.
I am so happy and amazed by this chocolate treat. They are super decadent, fudge-y, chocolate-y, and so delicious! I cannot even tell that there are black beans in them!
When making these treats, be sure to drain and rinse your black beans very, very well. Otherwise, you and whomever you share these treats with will most likely have a rumbly, gassy belly.
This recipe is an adaptation of Trine Rask’s recipe and converted to approximate American measurements. It is slightly healthier, lower in fructose, and has a lower glycemic index.
It is a perfect treat to take to a social gathering or to greet your new neighbors with! I hope you try them and love them as much as I do!
Black Bean Brownies
6 to 9 servings
1 1/2 cups canned black beans (from about 1 1/2 cans)
1/4 cup coconut nectar
4 Tbsp coconut or sunflower oil
1/2 cup quick oats, gluten-free (or sorghum flour)
2 Tbsp raw cacao powder
2 Tbsp coconut palm sugar
2 tsp vanilla extract (or seeds from one vanilla bean)
1/2 tsp baking powder
1/2 tsp fine sea salt
½-3/4 cup vegan semi-sweet chocolate chips
1. Preheat the oven to 350 degrees F.
2. Line a 6″X6″ or 7″X7″ square baking dish with parchment paper. Use spray, parchment, spray method. It make it easier to remove brownies once baked. See demonstration here, http://www.youtube.com/watch?v=aRJ2r3Em5aw. Spray the pan first, lay the parchment flush into the pan, spray again, lay the other layer of parchment in the pan, place it flush into the pan and spray the parchment again for a non-stick surface. You may hold down the loose ends with paper clips.
3. In a food processor or blender, add all of the ingredients EXCEPT for the chocolate chips. Blend. Stop the blender and scrape down the sides with a rubber spatula to ensure all the ingredients are getting blended, and then blend again until completely smooth.
4. Place the mixture into a bowl, or you can keep the mixture in the food processor, and fold in the chocolate chips.
5. Pour into the pan and spread evenly with an offset spatula, rubber spatula, or knife.
6. Place the pan in the oven for about 20 minutes, depending on your oven. Toothpick test will not work for this since chocolate chips will be melted. Note: It’s better if it’s a little undercooked than overcooked.
7. Cool for at least 10 minutes before cutting into them. However, I prefer to refrigerate them fully, for at least an hour, then cut into them. They are so good cold!
8. Serve alone, cold, or warm with vegan vanilla ice “cream” to make it a brownie a la mode!
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