black bean brownies (vegan, gluten free & delicious - I promise)

21.10.13



I know that gluten free and vegan are all the rage these days, and since my blog is so darn popular too (but not really) I decided to contribute something of interest to you. I have tried other black bean brownies in the past and I must say that these are the best ones I've ever made/ate. In fact, they are so tasty, my wife brought them in for a bake sale at work. I'm usually quite particular about what goes in bake sales. Plus they are made with a blender and a muffin tin so clean up in a breeze. I was lucky enough to discover this great blog minimalistbaker.com where you can find this recipe and so many other ones that I look forward to trying.

What you need:

  • 1 15 oz. can (or 1 3/4 cups) black beans, well rinsed and drained (I prefer dry/cooked over canned)
  • 2 large flax eggs (2.5 tbsp flaxseed meal + 6 tbsp water) - this is a great egg substitute for any recipe! 
  • 3 tbsp coconut oil, melted (you can substitute with any oil of your choice)
  • 3/4 cup cocoa powder (the higher quality the tastier)
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup raw sugar (I substituted this with white sugar because it's all I had)
  • 1 1/2 tsp baking powder
  • Optional toppings: crush nuts or semisweet chocolate chips - I put crushed walnuts on half of mine

how to: 
  1. Preheat oven to 350 degrees (I preheated to 325 degrees because I have a convection oven).
  2. Lightly grease a 12-slot regular muffin pan (not a mini one).
  3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients (excluding your choice of toppings) and puree – you want it to be pretty smooth so this takes about 3 minutes – scrape down the sides as needed. 
  5. If the batter appears too thick, add a tbsp or two of water and pulse again. You don't want it to be too thick, but you also don't want it to be anywhere near runny. I trust your judgement.
  6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. They don't move as they cook in the oven, so what you do here is how they will turn out.
  7. Optional: Sprinkle with crushed nuts or chocolate chips. 
  8. Bake for 20-27 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  9. Remove from oven and let cool for 30 minutes before removing from pan. They will be deliciously tender, so remove gently with a fork. The insides are meant to be quite fudgy, so don’t be concerned if they seem too moist – that’s what you want. Plus, they are vegan so it doesn’t reeeeeeally matter.
  10. Store in an airtight container for up to a few days and refrigerate them to keep longer.

These are so great because they come out in bite size pieces (no cutting) and the centres are so fudgy, while the outside has a slight crispness to it. So good. Kind of like The Homestyle Two-Bite Brownies you can get at the store, but without the wheat, soy and eggs, oh and not the mention corn syrup among other ingredients that I don't even recognize.

So give these a try! I'd love to hear what you think! These are a great, healthier, alternative to traditional brownies. Just what you need! Especially with Halloween coming up where we will all be surrounded by an explosion of sugary treats.




1 comment:

  1. Screw Pinterest, I just need to follow this blog religiously for the best recipes!

    ReplyDelete