I’m gonna say it: these are loaded with black beans.
Don’t be scared! These brownies are not only gluten-free, but also vegan and absolutely DELICIOUS. I was skeptical at first, too, but they taste just like rich, fudgy brownies. The black beans are 100% undetectable – I guarantee it!
Brianna, if you’re reading this – you HAVE to try making these! I’ve baked lots of vegan goodies and these are by far my favourite. I think they even top the brownies I had in Quebec. They’re super easy, require minimal cleanup, are ultra healthy, and most of all, taste like the gooey, rich, fudgy chocolate brownies you’d find in a restaurant. The best! 🙂
Black Bean Brownies (vegan, gluten-free)
Total time: 30 min; Serves: 6; Adapted from here.
- ⅓ of a 15 oz. can black beans, drained and rinsed (about ½ cup)
- 1 flax egg (1 T flaxseed meal + 2.5 T water)
- 1 tablespoon coconut oil (or other oil)
- Scant ¼ cup cocoa powder
- Big pinch salt
- ½ teaspoon vanilla extract
- ¼ cup dark brown sugar (I’m sure light brown/granulated sugar would be okay too, but I’m partial to the richness of dark brown sugar!)
- ½ t baking powder
- ¼ c semisweet chocolate chips (dairy free if vegan)
- Preheat oven to 350 degrees.
- Lightly grease 6 muffin tins. We used coconut oil.
- Prepare flax egg by combining flax and water in small bowl and letting it rest for 5 minutes (or more).
- Combine everything except chocolate chips in a food processor and puree until smooth.
- Stir in the chocolate chips.
- Scoop the batter into muffin tins (divide evenly) and smooth the tops with a spoon. You can also be lazy and shake the tin back and forth violently until they smooth themselves out – that’s what we did.
- Bake for 18 minutes until the tops are dry and crackly, and are starting to pull away from the sides.
- Let cool for 30 minutes before removing from pan. ***This step is VERY important! If you try to remove them right away, they WILL break and crumble. They’re too tender and moist to be poked at right after you remove them from the oven. Please wait the full 30 minutes before taking them out and digging in. 🙂
The batter was so good! It was actually the first time I ate straight-up batter, usually because I’m terrified of raw eggs/raw flour. But because it’s vegan (no animal products), containing a flax egg instead of a real chicken egg and no butter/no flour, this was perfectly safe to eat. I licked the spatula, and the blade, and the inside of the food processor, and… okay I’m done.
The verdict? I absolutely loved how chocolatey they were. You absolutely can NOT taste the beans, and they were simply delicious x10000. I had three the day they were baked – topped with peanut butter as usual! Yep, I crown thee my all time favourite dessert. Ever.
Even Dad, who won’t go 10 feet near a bean, devoured one (even though I didn’t tell him about the mystery ingredient). He loved it and said it was perfectly sweet and chocolatey. Promise you’ll try this one out! 🙂