Sunday, January 23, 2011

Vegan Black Bean Brownies

Oh yes, you heard it right. And. They. Are. Amazing.


While randomly 'conversating' with my good friend Google about black beans, I saw a random blurb about brownies. Something blah blah black bean brownies. What? So I tracked my way back to where I had witnessed this brownie unicorn, as I like to call it, and low and be-darn-hold there it was. Like a rainbow with a real pot o' gold and non-scary leprechaun dancing around.

Now, the first page I found the brownies on were regular egg filled brownies. Simple enough, sure... baking with chicken ovum is a no brainer. But can it be veganized? Well, yes! I was going to go off on my own on this one but then I found the No Meat Athlete and I thought 'why reinvent the wheel?' Well, I did make some small changes... just a bit. Side note... the No Meat Athlete? Awesome site... definitely check it out!


These brownies are high in protein, from the beans, dense like fudge and beautifully decadent to look at and eat.

You can't taste the black beans at all but you will definitely feel better eating bthem knowing you're getting your protein at the same time. Honey was astounded when I told him they contained black beans. They are also super easy to make so go, make them. Impress your friends.


Need:
1 15 oz can black beans, rinsed, returned to can and filled with fresh water
1 cup water
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 1/4 cups raw sugar
1 1/4 cups dark cocoa powder
1/4 teaspoon mace
2 teaspoons cinnamon
pinch cayenne pepper (optional)
1 teaspoon vanilla
1 1/2 cups walnut pieces
About 1/2 cup vegan chocolate chips (maybe a little more)

Do:
Preheat oven to 350 degrees and prepare 9x13 baking pan with a bit of Earth Balance or vegetable oil.

Open beans and do the rinse then return to can and refill with water. Pour all that into a blender, along with the additional cup of water. Blend until completely liquefied.

In a Kitchenaid or bowl, combine all dry ingredients: flour, salt, baking powder, sugar, cocoa powder, mace, cinnamon and cayenne, if you're adding it. Mix to ensure everything is well combined.

With the Kitchenaid on low, add black bean puree and vanilla to dry ingredients.

To that add walnut pieces and chocolate chips. Mix until just combined.

Pour batter into prepared pan and bake for 25 to 30 minutes, rotating the pan 1/2 way through. You will know they are done when the edges are crusty and just pulling away from the pan.

Definitely do not overbake... they will continue to cook outside the oven. Also, the consistency is very fudge-like so definitely pull them out, even if the middle seems soft. I thought it seemed soft but they turned out perfect!

Serve:
They are literally like fudge, so the pan will go far. Share with friends. Serve by themselves, topped with a little cherry reduction sauce or alongside a scoop of Soy Delicious ice cream. You can't go wrong.

Enjoy!

Black Bean

12 comments:

  1. What a great idea including black beans in brownies! I have seen chickpeas used, but black beans have more protein. What a great way to add nutrition to something decadent! I must try this :)!

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  2. Ooh...who said brownies can't be healthy? :) I'll definitely give these a try. Thanks!

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  3. Interesting recipe. I'm a huge fan of black beans, so I bet these are really good brownies. Nice photos, btw.

    :)
    ButterYum

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  4. I've been reading No Meat Athlete since the month he started blogging - he's come a long way!

    I still haven't tried the "black bean brownie trick"! Sounds like I should.

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  5. Oh my! That is a pretty brownie!
    Viv~

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  6. Amy... isn't it fun? Glad you stopped by! I will have to try them with chickpeas... that sounds delicious!

    Epicurean Vegan... seriously! And they are so easy :) Thanks for stopping by!

    ButterYum... thank you so much! They were good and the consensus was positive from all my tasters :)

    Amber... it's awesome! I love stumbling upon blogs like that, and yours! :)

    Viv... thank you! And thanks for stopping by :)

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  7. I"m always intrigued by the idea of putting vegetables into sweets. Your results look fantastic and I like the spicy kick in this. I have a linky party every weekend on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by then and link this up. http://sweet-as-sugar-cookies.blogspot.com

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  8. 2-1/4 cups of sugar and you say "healthy"!!!????

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  9. These are ridiculously good! I ate a couple and had to put the rest in the freezer so I didn't eat them all.

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  10. I made these recently and the consistency was great though I have to admit that the whole wheat taste in the brownies was a bit odd....probably because up until now we've only used all-purpose flour in baking but we're trying to be a littl ehealthier so we use white whole wheat flour instead of regular white AP flour

    and during the holidays one can substitute crushed up candy candes for the walnuts

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  11. This has become my go-to dessert recipe when I have to bring something along to a potluck. It has gotten rave reviews from everyone except the omni kids who aren't used to anything that doesn't taste quite like they expect it to. Having such a decadent-tasting dessert in my repertoire has also helped me through my first year of eating as a vegan. Thanks for this!!

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  12. I made this but they ended up super cakey :( i wish I hadn't added as much cinnamon as the recipe denoted as they are very cinnamon-y. Even with the off texture they taste amazing!!

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