December 20, 2013
I was a skeptic when I first read this recipe at the Minimalist Baker. I was wary about because black bean is not a conventional ingredient in baking but the number of reviews raving about these brownies can’t be lying, right? They’re not liars because these black bean brownies are divine! These brownies are chocolatey, fudge-like in the centre and they are gluten-free; and completely vegan. Eating
them makes this Christmas feel, how shall we put this, like a guilt-free indulgence. Oh, don’t forget to lick the batter off the spoon, it’s safe.
The black bean brownie recipe takes 5 minutes to put together, if you have all the ingredients. If not, I suggest you buy the ingredients because they are multipurpose and great for health too. And you will make the batter in a food processor or a blender. My other brownie recipe is pretty awesome too. If you want something traditional and non-vegan, that’s the one you want make.
Gluten-free and Vegan Black Bean Brownies
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs (2.5 Tbsp flax seeds + 6 Tbsp water = grind into a paste)
- 3 Tbsp extra virgin coconut oil, melted (or vegetable oil)
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 vanilla bean, scraped and empty pod discarded
- 1/2 cup of coconut sugar
- Optional toppings: crushed almonds, crush walnuts, pecans or semisweet chocolate chips
- Pre-heat oven to 350F. Muffin pan, greased. Or 8-inch round cake pan, greased.
- Combine the flax seed and water into the processor and pulse a few times.
- Put everything else, except for the optional toppings if you’re using.
- Scoop 2 tablespoons worth into muffin tin. Sprinkle with toppings, if used.
- Bake for 20-25 minutes and let it cool completely before taking the black bean brownies out of the muffin pan. It will be crispy around the edges and soft in the centre. It will sink a bit when it cools but that’s okay because that’s where the delicious fudgy part is!