I’m a nutrition nut and to top it off I love to bake, cook and craft recipes to fit into my nutritional tastes. With that comes looks or comments from family and friends like you’re really going to eat that, it can’t taste good. This is one of those recipes and for the record my Dad loves the brownies and says he can’t taste the black beans. So, if you’re looking for a little sweet treat with a nutritional punch this recipe for Vegan Black Bean Brownies is for you!
I first learned about black bean brownies from a girlfriend who is a magical baker. She would bring these delicious goodies to all of our girl gatherings and everyone would devour the pan. So of course when I set out to make a batch of my own, I reached out to her to get a few tips then did a few searches online of all the recipes out there on the web. This is what I came up with and they turned out fabulous!
Don’t forget to preheat the oven to 350 degrees. You’ll first start by placing a heaping 3/4 cup of coconut sugar in the food processor or you can use a ninja like I did and slightly ground for a finer texture. Once you’re done, pour into another bowl. Then drain and rinse black beans. Now, it’s time to make your flax eggs. Simply place two heaping tablespoons of flaxseed meal and six tablespoons of water into the food processor/ninja and pulse a couple of times. Let the mixture sit for a few minutes. Add the rest of the ingredients into the food processor/ninja then mix for about two minutes. Then I added a tablespoon of coconut oil and a couple more tablespoons of water. Mix for another couple of minutes or until the batter looks creamy. Pour the mixture into a coconut oil greased baking pan. Smooth top with a spatula or finger if you like and sprinkle walnuts on top. The topping is optional or you can substitute with other kinds of nuts, even shredded coconut is yummy. Once done topping the brownies place into the oven and bake for 20 to 25 minutes at 350 degrees. You’ll want to bake until the top looks dry and the edges are pulling away from the pan. Let cool for about 30 minutes before digging into these delicious chocolatey goodness. If you’re concerned they’re too moist, that’s how they’re suppose to be, extra fudgy, bon appétit!
- 1 (15oz) can of organic black beans, drained & rinsed
- 2 large flax eggs ( 2 heaping Tbsp flaxseed meal + 6 Tbsp water)
- 3/4 cup of coconut sugar
- 3 Tbsp coconut oil
- 2/3 cup of cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- Chopped walnuts for topping (optional)
Preheat oven to 350 degrees. Slightly grind coconut sugar in food processor then place into bowl. Drain and rinse black beans. Make flax eggs by combining flaxseed meal and water then pulse a few times in food processor. Let stand for a few minutes. Now, combine all the ingredients together except walnuts in food processor. Mix for two minutes. Add another tablespoon of coconut oil and two additional tablespoons of water. Mix for another two minutes then pour batter into a coconut oil coated baking dish. Top with nuts or topping of your choice and bake for 20-25 minutes. Brownies will be fudgy. Let cool and enjoy!
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