Black Bean Brownies – Best Brownies. Ever.

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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.

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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!

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Black Bean Brownies

6 to 9 servings

 

Ingredients

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

 

Directions

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.

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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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Enjoy!

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7 Thoughts on “Black Bean Brownies – Best Brownies. Ever.

  1. For the coconut nectar, is it similiar to coconut cream, coconut milk, or coconut water?

  2. Hi Mira,

    Thank you for visiting my site and for your question!

    Coconut nectar is very similar to maple syrup, honey, or agave. I don’t recommend agave though, since can be about 90% fructose, much higher than high fructose corn syrup. Here is more information on fructose and why high levels of fructose should be avoided. http://kimberlysnyder.net/blog/2012/08/15/what-everyone-ought-to-know-about-fructose/

    Coconut nectar contains probably the lowest fructose of all sweeteners out there, plus it has a low glycemic index!

    Hope that helps!

    Yvonne

  3. Samantha on October 8, 2014 at 4:54 pm said:

    How necessary is the chocolate chips? could I add more of something instead of using them?

  4. Hi Samantha,

    The chocolate chips are what add a nice sweetness to this recipe. I haven’t tried anything besides chocolate chips and walnuts to these brownies. You can add carob chips or add dried cherries and see how they turn out. If you live in the United States, they sell dried cherries at Trader Joes – no additives, sugar, or sulfites. Please let me know what you end up adding, if you do make these. I’d like to know how they turn out!

    All The Best,
    Yvonne

  5. Hi Yvonne,
    I was curious if you consider these to be similar to real brownies?

  6. Hi Summer,

    The texture of these are a bit different. Still very pleasant and a little addicting, but more dense than the traditional brownie.

    Great news! I have a Fudge Brownie recipe on my app that is just like a Betty Crocker Fudge Brownie! I hope you try it!! Or these!

    I’d love to see it, too! So, if you post a photo of it in social media, please tag #MyEclecticKitchen. Thank you!

    All The Best,
    Yvonne

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