Thursday, May 18, 2017

Black Bean Brownies (from Veganuary)

This is the kind of recipe that you avoid for many months. You may see it cross your Facebook page, or you may read about it on a strange vegetarian blog (like this one), or you may even see it at your workplace coffee station. But you avoid. You can’t quite seem to bring the dreaded black bean concoction to your lips.

Because I was the brave one in the room and tried these, you may follow my lead and tamp down your fear! What’s it gonna cost you? A can of beans.

Warning: these brownies are not very sweet, which in my opinion is a bonus.

Warning: these brownies are totally and completely chocolatey

Warning: these brownies are moist, chewy, dense, rich, satisfying, ‘healthy’, and cheap to make

Warning: these brownies could become your new favorite thing

Here’s what you need:
1 can black beans, drained and rinsed
½ avocado
1 C brown sugar
3 T cocoa powder
½ C walnuts – divided
1 t baking soda
1 t vanilla
1 T coconut oil (plus more for greasing the muffin tin)
Large pinch of salt
2/3 C dark chocolate chips (plus more for garnish)

Here’s what you do:
Prepare a muffin tin by greasing it with coconut oil. This will help the brownies come out perfectly.

Place beans, avocado, sugar, cocoa, half the walnuts (1/4 C), baking soda, vanilla, coconut oil, and salt in a food processor and mix very well.

Melt the 2/3 C chocolate chips in a double boiler until soft (don’t scorch them) and add the chocolate to the bean mixture.  Mix well.

Evenly distribute the batter into prepared muffin tins.

Garnish with more chocolate and the remaining ¼ C walnuts.

Bake 350 degrees for about 25 minutes. Cool them completely in the fridge before removing. Remove them carefully because they are soft in the middle.


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