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You are here: Home / Dairy Free / Black Bean Brownies

September 22, 2014 By Kaitlin Leave a Comment

Black Bean Brownies

So, I’ve avoided making this recipe for months. Seriously, MONTHS. Black bean brownies always sounded really um… not tasty… to me.

Black Bean Brownies

This recipe is from a cookbook I received ages ago called Vegan Beans from Around the World: Adventurous Recipes for the Most Delicious, Nutritious and Flavorful Bean Dishes Ever. There are some seriously awesome recipes in here, from African Peanut Soup to Curried Dal with Cauliflower. But I was really curious about the Black Bean Brownies and wanted to make them. So after months of putting it off I finally tried it. And this recipe really changed my mind about black bean brownies! The consistency is spot on, and the chocolate flavor comes through really well. Who knew?

Black Bean Brownies

I adapted this recipe slightly from the original: I doubled the recipe to make a thicker brownie and used a different baking dish so the cooking time is different as well. I also limited the cinnamon because when I originally made these, I felt like the cinnamon flavor was too strong.

 

Ingredients:

  • 2 (15.5 ounce) cans of black beans, rinsed and drained
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/4 cup plus 1 tablespoon freshly ground flax seeds
  • 1/4 cup plus 2 tablespoons warm water
  • 1/2 cup brown sugar
  • 1/2 cup plus 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/4 tsp salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons lukewarm coffee (I just used what was left from my morning coffee)
  • 1 teaspoon cinnamon
  • 1/4 cup – 1/2 cup walnuts

 

Preheat your oven to 350 degrees F.

Thoroughly rinse and drain your black beans.

IMG_9315

Grind the flax seeds (I used my coffee grinder).

IMG_9316

Whisk into 1/4 cup plus 2 tablespoons warm water. It will create kind of a paste.

IMG_9317

Add the black beans, vegetable oil, flax seed mixture, brown sugar, cocoa powder, baking powder, salt, vanilla extract, coffee, and cinnamon to a food processor or blender.

IMG_9318

Blend well.

IMG_9320

Scrape down the sides of the blender/food processor and blend once more.

IMG_9321 IMG_9322

The mixture should be very smooth, with no visible large chunks of beans.

 

Pour the brownie mixture into a 9-by-9-inch square baking dish.  Spread evenly.

IMG_9323

Top with the walnuts, add as many or as few as you’d like.

IMG_9384

Bake at 350 degrees for 30-40 minutes or until a toothpick inserted into the center comes out clean.

IMG_9401

Cool for at least 30 minutes. Cut into 16 brownies and serve.

Black Bean Brownies

These make a really fudge-y brownie, which I love. You can tell that these aren’t your normal brownies but they are a really solid alternative. For being vegan AND flour free, I was really surprised with how good these tasted!

Black Bean Brownies

The walnuts add a much needed crunch to go with the chewy brownie, so yummy!

 

Related posts:

Vegan and Gluten Free Peanut Crunch Brownies Banana Berry Pecan Granola Bars Blackberry Black Tea Coconut Ice Cream Autumn Apple Salad with Cinnamon Honey Dijon Dressing

Filed Under: Dairy Free, Dessert, Gluten Free, Make Ahead, Review, Vegan, Vegetarian Tagged With: Black Beans, Brown Sugar, Brownies, Cinnamon, Cocoa Powder, Coffee, Flax Seeds, Gluten Free, I Can Cook That, Recipe, Vegan, Walnuts

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