The recipe below is adapted from this really yummy looking recipe that I've been dying to make for awhile.
Black bean brownies are not new, especially to the vegan community, and they keep the brownie moist and give them a ton of protein and fiber.
I cut the sugar from 2 1/4 cups to 1 3/4 cups and used a mixture of white and brown, halved the salt and cinnamon and skipped the cayenne and mace because I wanted a truer chocolate brownie. I also added one tablespoon of coconut oil. The result was a not too sweet, dense and amazing brownie!
1 15 ounce can of organic black beans, cooked and mashed
1 1/2 cups organic whole wheat flour
1/2 cups organic raw sugar
1 1/4 cup lightly packed organic brown sugar
1 tsp baking powder
1/2 tsp salt
1 1/4 cups cocoa powder
1/2 tsp cinnamon
2 cups of water
1 tsp vanilla
1 Tablespoon organic, raw coconut oil, melted
1/2 cup vegan chocolate chips (optional)
- Preheat the oven to 350 degrees.
- Prepare a 9x13 inch pan for baking by rubbing a small amount of butter or oil on the bottom and sides and dusting with a very light coating of whole wheat flour.
- Open can of black beans, pour contents into a colander and rinse with water. Cook them on low heat until they are very warm and mash, by hand, with a fork.
- In a large bowl, combine dry ingredients (flour, sugar, baking powder, cinnamon, salt,). In a small bowl combine wet ingredients (coconut oil, vanilla, water). Add wet to dry and mix until combined thoroughly but don't over mix.
- Add the chocolate chips (and walnuts, if you want)
- Pour batter into the prepped 9x13 pan.
- Bake for 20-25 minutes