Black Bean Brownies

Brownies made with black beans? .....What?

Yep, you read right. Black beans are used in brownies to replace flour and/or fat and are suitable for those looking for HEALTHY, gluten-free, high fiber, and high antioxidant chocolatey happiness. 

The first time I made black bean brownies, my main hesitation was, wouldn't the brownies be "beany"? The answer to that is not at all, because surprisingly enough, when adding chocolate and sugar into the picture, you can't even taste the black beans at all. In fact, I gave these brownies to a group of people, who told me they were delicious and would have never guessed that there were black beans involved. 

Since I already went the healthy route with black beans, I went ahead and used healthy sugars (sugar in the raw & agave) and coconut oil, however, if you find yourself without these ingredients, feel free to substitute cane sugar and any oil on hand. As far as the flax egg, I haven't tried using real eggs in it's place, but if you decide to, let me know how they turn out!







Black Bean Brownies #1 (Left)

Rich, cake-like, and in my book, the winner of all black bean brownies

Yield: 1 8x8 pan, 12 (standard muffin pan), 24 (mini muffin pan)
Adapted from: minimalistbaker

*Gluten free, Vegan

Ingredients:

  • 1-15 oz. can black beans, drained and rinsed
  • 2 large flax egg (2-1/2 tablespoons flax meal + 6 tbsp. water)
  • 3 tbsp. coconut oil, melted
  • ¾ cup dark chocolate cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup + 2 tbsp. sugar
  • 1-1/2 teaspoon. baking powder
  • 3/4 cup mini chocolate chips, divided
  • mini chocolate chips, for topping
Method:
  1.  In a food processor, combine flax meal and water and pulse a few times to make the flax egg. Let sit for 10 minutes. Preheat oven to 350 degrees.
  2. Add all remaining ingredients and ¼ cup mini chocolate chips (set aside remaining ½ cup mini chocolate chips + extra for topping) into the food processor. Pulse for 5 minutes.
  3. If the consistency is too thick (if it doesn’t fall off a spoon when lifted) add water 1 tsp. at a time and pulse again to combine. (the batter should not be runny,  but should be spreadable) Transfer brownie mixture to a separate bowl and fold in ½ cup mini chocolate chips.
  4. Immediately spoon into a GREASED muffin tin (I did mini) or parchment lined 8x8 pan 2/3 of the way full and bake in a preheated 350 degree oven for 20-30 minutes depending on the size of the pan. Cool for 30 minutes before removing from the pan. The brownies will seem under baked when warm, but will firm up once cooled.

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Black Bean Brownies #2 (Right)

A more "fudgy" and less intense chocolate flavor
Yield: 1 8x8 pan, 12 (standard muffin pan), 24 (mini muffin pan) 
Adapted from: chocolatecoveredkatie

*Gluten free (if gf oats are used), Vegan 

Ingredients:
  •  1-15 oz. can black beans, drained and rinsed
  • 1/4 cup cocoa powder (I like to use dark chocolate)
  • 1/2 cup oats
  • 1/4 teaspoon salt
  • 1/3 cup agave
  • 4 tbsp. raw sugar
  • 1/2 banana, mashed
  • 2 tablespoon coconut oil
  • 2 teaspoon vanilla extract
  • 2/3 cup chocolate chips
  • ½ cup mini chocolate chips
  • 2 tsp. baking powder
  • mini chocolate chips, for topping
Method:
  1. Add all ingredients (except topping and ½ cup mini chocolate chips) into the food processor. Pulse for 5 minutes.
  2. If the consistency is too thick (if it doesn’t fall off a spoon when lifted) add water 1 tsp. at a time and pulse again to combine. (the batter should not be runny,  but should be spreadable). Transfer brownie mixture to a separate bowl and fold in ½ cup mini chocolate chips.
  3. Immediately spoon into a GREASED muffin tin (I did mini) 2/3 of the way full and bake in a preheated 350 degree oven for 20-30 minutes depending on the size of the pan. Cool for 30 minutes before removing from the pan. **The brownies will seem under baked when warm, but will firm up once cooled (do not let the batter sit too long or it will thicken up! If the mixture becomes too thick, simply add a tsp. of water at a time until it returns to the proper consistency.)
Be prepared: you're going to want a glass of milk. 

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© A Little Baker
Maira Gall