Vegan Black Bean Brownies

Vegan Black Bean Brownies

Considering how much I adore legumes and how important a role they play in my daily diet, I suppose it's no wonder they recently showed up in a dessert. Mind you, these earthy brownies are not too sweet and healthy enough to eat for breakfast in addition to a snack. The beans, combined with the dried cherries, cocoa and vanilla add an almost coffee-like taste and if you wish, to bring that out further, add a few teaspoons of brewed strong coffee to the mixture.

I could hardly wait for these to cool in the pan before eating a few. Because they have black beans in them, they are more substantial than most brownies I've encountered, and as a consequence, I put off eating dinner because I was rather stuffed!

black bean brownies

Vegan Black Bean BrowniesVegan Black Bean Brownies
Recipe by
Published on November 10, 2014

Healthy, protein-rich and not-too-sweet vegan black bean brownies with an earthy coffee-like cocoa flavor

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Ingredients:
  • 2/3 cup dried black beans (2 cups cooked)
  • 1/3 cup dried cherries
  • 3 tablespoons coconut oil, melted
  • 2 1/2 tablespoons fresh ground flax seeds whisked with 3 tablespoons warm water
  • scant 1/2 cup coconut or brown sugar
  • 1/3 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
  • pinch of sea salt
Instructions:
  • Rinse the black beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and let cool to room temperature.

  • Line a 8 × 8 inch baking pan with parchment paper. Preheat an oven to 350°.

  • Add all of the ingredients to a food processor and process until combined and smooth. Transfer to the prepared pan and bake for 20 minutes or until a cake tester inserted into the middle comes out clean.

  • Let cool for 30 minutes or longer, then cut into small squares and enjoy.

Makes 1 pan or 12 to 16 brownies

vegan black bean brownies

More brownie recipes you may enjoy from my kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Avocado Brownies
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: Sebastian Mullaert (aka Minilogue) & Ulf Eriksson (Kontra-Musik) Sweden

6 comments:

hudsondebb said...

All right then! I'll make these. I've seen other black bean brownie recipes but have always have had qualms about trying them. However, I totally trust yours! :)

Lisa Turner said...

They were delicious and something I've been meaning to try for ages. If you try them, do let me know how they turn out for you.

Nupur Mehra said...

Seriously Lisa! you can turn anything and everything into a dessert! These brownies seem so tasty, I just cant wait to try them. I adore legumes as much as you do and have them for dinner almost everyday. But never thought about having a dessert made of them. really impressive!

Joanne said...

Brownies for breakfast?! sounds good to me!

hudsondebb said...

OK! I made these!
I did use eggs instead of flax but otherwise used your recipe.
Oh and I used honey for the sweetener.
It was a big hit and got the family seal of approval!

Thanks- now we're on a roll and working on other bean desserts.

Last night I made blondies using your basic recipe, this time with Vallarta beans, adding toasted pecans and shredded coconut. Instead of the cocoa I used coconut flour, butter instead of coconut oil, and 3 eggs instead of 2. Oh and a handful of chocolate chips. Another big success!

JM said...

I'm allergic to chocolate so I substituted carob powder for these. Delicious!