Vegan Gluten Free Black Bean Brownies

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious - the best kind of dessert.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free Brownies

Serves: 12

Ingredients

• 1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
• 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 or semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (not mini). 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.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

These turned out really well, so I wanted to share the recipe. Next time I make them I want to try them with a different type of bean because it is hard to find black beans here. 

As promised- Delicious Vegan Chocolate Cake!!

My friend from school, Alix, sent this to me to try and I thought I would share it with you all! 

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Although it is apparently an American classic, I only stumbled upon Wacky Cake when I was trying to find something to bake for my sister. She had recently been diagnosed with vicious allergies to Soy and Eggs, and the years of searing joint pain that she had suffered was attributable to these nefarious ingredients. So, I was on the hunt for delicious soy-free, vegan recipes for my dear sister, who is a fan of all things chocolate. Clearly this is buried deep within our Faulhaberian DNA; not only do I routinely find guilty little wrappers strewn on my nightstand, but my nephew (My sister’s baby) arrived at my house last time with chocolate smeared all over his face after he had noozled a KitKat bar until he fell asleep.

The Wacky Cake is certainly wacky, especially to those who have done a lot of baking. The procedure is decidedly odd, but trust me, it’s the right way. I’d never blaspheme chocolate!

Wacky Cake

1 1/2 Cups All Purpose Flour (for Gluten free use all purpose gluten free flour)
3 Tbsp. Cocoa
1 tsp. Baking Soda
1 C. Brown Sugar (you can also use white sugar. I sometimes use homemade Vanilla Sugar- just stick a Vanilla
bean in the Sugar jar and be patient.)
1 tsp. Salt
5 Tbsp. Canola/Vegetable Oil
1 Tbsp. White Vinegar (I use Apple Cider as well, it’s lovely)
1 1/2 tsp. Vanilla Extract
1 C. Cold Water

Set oven to 350(F)

-In a very large bowl, combine the dry: Flour, Cocoa, Baking Soda, Sugar & Salt

- With your finger, make three deep holes in the dry mixture.
-In one hole, pour your Oil
-In the next, your Vinegar
-In the last, Vanilla

-Pour Water over all three! WEEEE! Wacky!

-Mix well.

-Using a 9” x 9” brownie pan, bake your Wacky Cake for 30 minutes.

-When done, let cool on racks.

-This cake is best the next day, after cooling and refrigerating. Wrap tightly to avoid fridge funk (and I’m not talking Bootsy Collins….)

Delicious as a breakfast cake with Mimosas for a decadent brunch!
(Perfect for newlyweds J)

Enjoy!!