Black Bean Brownies (optionally vegan and gluten-free)

Black Bean Brownies

 

Thank you to Mothering member LorienIslay for sharing this recipe.

Ingredients

  • 1 (15-20 oz) can plain black beans, drained and rinsed (the recipe works fine with either size of can so I go with whatever is available on sale)
  • 3 eggs OR, for vegans, either ‘flax eggs’ OR three canned peaches ( 6 peach halves mashed with a fork)
  • 3 T coconut oil or other vegetable oil but coconut oil is most delicious!
  • 1/4 c cocoa powder
  • 1 pinch salt
  • 1 t vanilla
  • 3/4 c white sugar or substitute of your choice
  • 1 t baking powder
  • 1 t (heaped) instant espresso powder (look for it at your local Italian grocery store — so worth it!)
  • 1/2 c quality chocolate chips or chopped semisweet chocolate (I use Callebaut)
  • 1/4 c walnuts, chopped (I usually make one pan with walnuts and two without since I don’t like them)

Cooking Instructions

  1. Preheat oven to 350 degrees. 
  2. Lightly grease 8×8 baking dish or muffin tin or mini muffin tin (I liked the pan brownies the best though the bite-size are cute and great for kids).
  3. Mix black beans through espresso in a food processor.
  4. Pour mixture into a baking dish.
  5. Sprinkle on chocolate chips and/or walnuts.
  6. Bake for 30 minutes or until top is dry and starting to pull away from the sides (if using the mini-muffin size, reduce cooking time by five minutes).

Notes

Especially if you use the mashed peaches for binder instead of the egg, these brownies are chock-full of fiber, but they taste as good (or better!) than a conventional brownie.  I love taking these for potlucks as most vegan desserts aren’t appealing to kids.  If you use appropriate brands of cocoa and chocolate, they can even be gluten free which is also great for a potluck.  As good as they are fresh, they are seriously better the second day :)

image by jeffreyw


The Adventurous Mailbox

Packages from abroad containing captivating adventure books, a top-secret code to join a team of world explorers, engaging lessons, and so much more!

Start the Adventure Here!


7 thoughts on “Black Bean Brownies (optionally vegan and gluten-free)”

  1. It will probably work with fresh peaches except that the canned peaches are easier to mush with a fork :) I’m not sure chopping fresh peaches would have the same fibrous quality to hold together the brownies. Sounds delicious though!

  2. I’m sure you could :) The chocolate chips look pretty and provide texture on the surface, but I can’t imagine they would taste bad that way :)

  3. I couldn’t quite make these work. After 35 min of baking the mixture was still bubbling and looked undone. I followed the instructions exactly, except for the beans – I might have put a bit more… Any advise how to fix it?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>