The “Oh Hell Yeah!” of Black Bean Brownies

 

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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.

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With vanilla coconut ice cream, raspberry coulis and berries.

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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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