Have you ever tried black bean brownies? I think the idea of beans as the base for a dessert can often be overlooked. When actually, if you start using them in dessert recipes, you will find that they create a moist and fudgy texture that is so perfect to create out-of-this-world treats… You might not be able to stop. These black bean brownies are rich, fudgy, gluten free, and don’t taste like beans at all! Chocolatey and scrumptious, they will surprise everyone, every time, in the best way.
You can also make these vegan, by using flax seed eggs. Flax seed eggs are a quick, and easy way to make many recipes vegan. The outer part of the flax seed turns gelatinous when it is ground up and mixed with water. It acts as a binder, and an emulsifier in baking. It’s like magic, and you are the magician. Flax seeds are full of vitamins, and minerals, like potassium, selenium, magnesium, and zinc, so it’s a healthy alternative too. Eggs have their own benefits as well, B12, B2, selenium, and choline…so eat what feels right for you, in your body.
To make a flax seed egg combine 1 tablespoon freshly ground flaxseed with 3 tablespoons of water. Stir together, and set it aside for 5-10 minutes, until it becomes gelatinous, and sticky. Tada… egg replacement, so simple, and quick.
Ingredients:
1-15 ounce can of black beans (rinsed and drained) Or 1 3/4 cups of cooked black
2 flax seed eggs, or 2 chicken eggs
1 cup unsweetened cocoa powder
¼ cup neutral oil – I use coconut oil
¾ – 1 cup brown sugar, or coconut sugar, depending on your taste (you can also use monk fruit sweetener—I like to use a combination of monk fruit and coconut sugar.)
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons dark coffee, milk , or maple syrup for a little added sweetness if you like.
2 teaspoons vanilla extract
½-¾ cup chocolate chips, and/or chopped walnuts if you like
Let’s get this going…
Firstly, if you are going to be using flax seed eggs make them using the instructions above, and set them aside to gel up.
Preheat your oven to 330 degrees. Next, take out your trusty food processor, or high speed-blender, and add all of the rest of the ingredients to it, except for the chocolate chips and/or walnuts.
Add the black beans, cocoa powder, oil, sugar, baking soda, salt, dark coffee, vanilla extract, and lastly, your eggs or egg substitute, and blend until smooth. Stir in the chocolate chips and/or walnuts by hand.
Lightly grease your baking dish with oil, or butter of your choice. Pour, and scrape your batter into the dish, and smooth it out evenly. Bake for 30-40 minutes or until the center doesn’t jiggle when you move the dish.
Let the brownies cool in the baking dish. They are super gooey when they are hot, and it’s best to let them cool a bit to help them solidify. You can also place them in the fridge or the freezer to help set them faster. I know it’s hard to wait, but your patience will pay off. You can store leftovers in an airtight container at room temperature for 3-4 days or in the fridge for a week. You can also store them in the freezer, so they are always ready for you if you want a sweet treat.
This fudgy chocolatey black bean brownie recipe is a delectable gluten free dessert that no one will guess is made with black beans. They are a perfect treat for those with dietary restrictions. Don’t let those dang things get you down. There is always a way to create a goody for everyone. Make them for your friends, pass the recipe around, and spread chocolate joy to everyone. Wishing you good health and good luck on all of your cooking adventures.
