The “Oh Hell Yeah!” of Black Bean Brownies

 

blackbeanbrownie.jpg

Listen, I’m not complaining or anything, but I’m forced to eat an awful lot of amazing vegan food in pursuit of great recipes for this blog. I’m considering renaming this site The Fat Vegan.

Here’s a black bean brownie recipe that’s very closely based on Chocolate Covered Katie’s recipe.

The results are chocolately, dense and fudgy, and deliciously versatile. I’ve had these brownies three different ways. Dusted with icing sugar as shown above.

RaspberryBrownie.jpg

With vanilla coconut ice cream, raspberry coulis and berries.

MapleBBBrownie.jpg

And topped with maple butter and walnuts.

Rough gig. Let’s get baking. You need a food processor for this recipe.

Ingredients

  • 1 1/2 cups cooked black beans (a 15-oz can, drained and rinsed very well)
  • 1/2 cup rolled oats
  • 1/4 tsp salt
  • ½ cup liquid sweetener – agave or maple syrup or even corn syrup
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips
  • ½ cup walnut pieces (optional)
  • 1 tsp instant coffee granules (optional – but it adds depth to the chocolate flavour). Alternately, you could use 1 tsp balsamic vinegar (trust me on this).
  • 4 Tbsp cocoa powder

Directions

Heat your oven to 350F.

Grease a 9”x 9” pan for thinner brownies or a 8”x 8” pan for a thicker brownie. I used a 9”x 9” for these photos.

Put the rolled oats into the food processer and blitz them until you have a coarse meal. Add the rest of the ingredients except the chocolate chips and walnuts and blitz again until everything is combined. You may need to scrape down the sides once.

Remove the food processor blade. Manually stir in the chocolate chips and walnuts to combine.

Spoon the brownie batter into your greased pan and level out the batter.

Bake for 15-20 minutes. Let the brownies cool before trying to cut them. I like them best of all after they’ve thoroughly cooled – they seem to get even chewier and fudgier!

Get creative with your toppings… or no toppings. I see in my future that I’ll be trying these brownies with cinnamon and cayenne added to the batter. I’ll let you know how that goes.

 

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10 thoughts on “The “Oh Hell Yeah!” of Black Bean Brownies

    • Crazy right? I’ve been baking with legumes for a while – they add fudgy moisture and their flavour is easily superceded by ones like chocolate. I hope you give this recipe a try!

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  1. These look soooooooo good! I will happily make myself available for taste testing and critiquing (of food only) 😉 to ‘help’ you out of your dilemma ….totally altruistic on my part…;-) lol How about some Chinese 5 Spice in those babies? Yummo!

    Liked by 1 person

    • Hi, Danielle! Well thank you for that compliment. Yes, you could make these brownies in a muffin tin but DECREASE the baking time. I would bake them for 5 minutes and test them for doneness and if they aren’t quite done, give then only another 2 minutes.

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      • Thanks so much for the advice!! 🙂

        You have soooo many great recipes!! I can’t wait to try the lasagna, the lentil balls, the cheese,… The real question is what don’t I want to try?? Haha

        Liked by 1 person

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