I’ve posted a recipe for blondies made with garbanzo beans, but I’ve never posted their parent dessert, the black bean brownie. Here’s the thing with these beauties, the vegan version just isn’t as good. Sorry to all you vegans (I used to be one of you), but these bad boys contain eggs.
Why the eggs?
Eggs in most baked goods act as a leavening agent along with yeast or baking soda/baking powder. Eggs, along with having health benefits, turns these from bean sludge to brownie fudge. Although they can be made without eggs, they emerge from the oven like a dense highly fibrous chocolate brick, so if that’s what you’re into, go right ahead.
A note on flour:
My flour combination of choice is 1/2 quinoa 1/2 oat flour, which I have found gives the best texture, but again flour is a matter of choice, and when it comes to black bean brownies gluten doesn’t matter. Although I am anti-white flour, you could even use that if your sweet tooth so desires.
Black Bean Brownies
1 can rinsed and drained black beans
3/4 cup canola oil (or coconut or olive)
1/2 cup raw unsweetened cacao powder
3/4 cup dark chocolate baking chips
1/4 cup maple syrup (or agave or sugar)
1 cup flour (I use 1/2 quinoa, 1/2 oat)
Preheat oven to 375
Melt Chocolate in a double boiler until melted set aside or place over ice bath. Cool to room temperature
Place rinsed and drained beans in a food processor with oil. Process until beans are completely ground and mixture is perfectly smooth.
Add eggs and process. add cooled chocolate mixture and blend until smooth. Add maple syrup and blend adding more to taste.
Remove mixture from food processor. Add flour and baking soda. Mix until incorporated completely into beany chocolate mixture. The batter should be very thick.
Pour/ spoon batter into an oiled brownie pan.
Bake for 15-20 minutes or until a toothpick inserted comes out almost clean.