Vegan Black Bean Brownies

Some things seem just too good to be true… like free used mattresses or CD’s that help you master a new language in 30 days. That’s because they usually are. This is how I felt when I first saw this brownie recipe. Delicious fudgy brownies made with no oil, no eggs, and no dairy?? How is this possible?!

I was skeptical but intrigued for the secret ingredient in these vegan brownies is… BLACK BEANS. I know, seems too good to be true, right?

one of these things is not like the other...

Well, I’m happy to tell you that in this case, my doubts have been cast aside. As far as brownies go, I like the kind that are a bit crispy on the edges and chewy on the inside with that slight crinkly layer on top (corner pieces are my favorite!). These Black Bean Brownies, however, are more the moist-and-fudgy type, and yet I still ate 4 of them so… there you go. Plus it was so fun surprising my co-workers who seemed truly amazed that there were actual legumes in their chocolate treat. Make them for your vegan friends, or make them if, like me, you want to have your suspisions subdued.

At this point, there's no going back

Vegan Black Bean Brownies
adapted from nomeatathelete.com

  • 1 ½ cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 ¼ cups sugar
  • 1 ¼ cup cocoa
  • 2 tsp instant coffee
  • 1 15-ounce can black beans
  • 1 tsp vanilla
  • 1 cup of water
  • 1 cup of chopped walnuts, pecans, or hazelnuts (if you like that kinda thing)

(1)  Preheat the oven to 350° F.
(2)  In a large bowl, add the flour, salt, baking powder, sugar, cocoa powder and coffee; whisk together. 
(3)  Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with cold water.  In a blender, puree the beans and water until completely smooth. 
(4)  Add the black bean puree to the dry mix along with the vanilla and extra cup of water.  Stir to combine.
(5)  Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  It’s important not to overbake in the oven because they will keep baking once you take them out.
(6)  Let brownies cool completely then cut into about 35 small squares.

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6 thoughts on “Vegan Black Bean Brownies

  1. Oh my good lord. I just made these (using gluten-free flour). I was a bit nervous that they’d taste beany, but they don’t! They’re possibly the best brownies I’ve ever had! Dark, delicious and decadent….yummy!

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