I really didn’t know what to think of these brownies when I saw them. I’ve successfully baked with beets before, but I wasn’t sure how black beans would work… Plus, I have a hard time with vegan brownies in general. they either turn out way too cake like or they have TONS of oil in them.
Well, what do you know? Black bean brownies turned out pretty good! I will say these are pretty rich and have a deep chocolatey flavor. They don’t have a ton of sweetener to them, so you really taste the richness of the cocoa powder. If you like dark chocolate these are definitely for you. The peanut butter really helps balance that, so don’t skimp on that! and extra bonus, they are gluten free! i don’t have very many gluten free recipes on hand, especially when it comes to baking – so it’ll be good to keep this one in mind when the time arises. Plus, it’ll be super fun to tell people they just ate brownies…with beans in them!
original recipe found here.
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
- 3 Tbsp oil
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/4 cup maple syrup or agave
- 1/4 cup + 2 tsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup salted natural peanut butter (smooth or creamy)
- 2 Tbsp powdered sugar
- 1/3 cup dairy-free semisweet chocolate chips + more for topping
- Preheat oven to 350 degrees.
- Lightly grease an 8×8 baking pan.
- Prepare flax eggs by combining flax and water in the bowl of the food processor or blender. Pulse a couple times and then let rest for a few minutes.
- Add remaining ingredients through baking soda and puree – scraping down sides as needed. You want it pretty smooth.
- Add almost all of the chocolate chips and stir.
- Evenly distribute the batter into the 8×8 pan.
- Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
- To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips.
- Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
- Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.