I love a good sweet treat to brighten up just about any day. I often make one dessert every week or so to share with family and friends, but mostly as an act of self-care. I often like baking a dessert just as much as I like eating it. This recipe comes just in time for Valentine’s Day–a delicious, sweet, chocolately treat that’s secretly healthier than you’d think! This black bean brownie recipe is sure to please any dessert or chocolate lover.
The black bean brownie is a gluten free staple dessert. Moist, decadent, fudgy–they’re everything I could ask for in a dessert not to mention they’re surprisingly health-conscious: soy, gluten, dairy, egg, and sugar free these brownies will win over even the toughest of critics. As soon as people find out what’s in them you’ll be hailed as a vegan baking deity.
Black Bean Brownies
(inspired by this recipe)
1 can black beans, drained and rinsed thoroughly
3 tablespoons cocoa powder
1/2 cup agave or maple syrup
2 teaspoons vanilla extract
1/4 cup coconut or vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oats
1/2 cup dark chocolate chunks or chips
Combine all ingredients except for the chocolate chunks in your food processor, pausing occasionally to scrape down the sides. Process until smooth, then remove batter from food processor and place into a large bowl. Fold in chocolate chunks, then pour mixture into a greased baking dish or pie pan and bake at 350 for 15-18 minutes.
Oh I love baking with beans. Protein-rich and free of processing or refinement, beans add an unparalleled decadence to sweet recipes unlike any I’ve ever tasted before. The texture of such baked goods is spot on and will make you want to leave that flour in the pantry for another time.
The way I most often cook: laptop on a soup pot, ingredients all over.
Like the blondies, I recommend serving the black bean brownies warm. They make a great dessert on their own, but they’d also lend themselves well to sundaes topped with hot fudge, walnuts, and whipped coconut cream.
I am hoping to continue playing with the basic black bean/blondies recipes and eventually modify them into cake and pie crust recipes, so stay tuned!