Wednesday, July 6, 2016

Black Bean Brownies [Vegan & GF]


I was doubtful, but now I believe. Black beans work in brownies! Give this vegan and gluten free recipe a try. Make them for a potluck and share them with all your friends vegan or not. They will never guess the secret ingredient.


Verdict?
Fudgy.
Tender.
Undetectable bean taste.
Bonus: this is a one bowl recipe!

Black Bean Brownies 
recipe from Minimalist Baker
makes 12
1- 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained (~ 258 g)
2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
3/4 cup (72 g) cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans, semisweet chocolate chips, or almond/peanut butter
Mix flaxseed meal and water. Let rest.
Vegan flax egg!
Add black bean..
and everything except toppings to food processor.
Blend till smooth.
Distribute evenly into muffin tins.
Optional: top with chopped walnuts.
When done, top should be dry.
1. Preheat oven to 350F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (or 8x8" baking tin). Make sure you've rinsed and thoroughly drained your black beans at this point.
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 (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips, or dollop and swirl almond/peanut butter on top.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. (Bake for 35-45 minutes if using 8x8" baking tin)
9. Remove from oven and let cool for 30 minutes before removing from pan. Use a knife to help lift each brownie out. Firm them up in the freezer if they are too difficult to remove.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.


A little espresso/coffee powder was added to the mix to give it the dark chocolate bitter taste. Leave out if that's not your preference.



Taste: 4.5 stars out of 5
Addition of espresso powder gives them a more bitter flavor and more dark chocolate-y. Sweetness was just right!
Texture: 4 stars out of 5
Tender, fudgy and a bit crumbly. 


Enjoy!
*rough estimate; does not include toppings