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. 

vegan chocolate mousse

We are coming to the end of our avocado harvest and it has been heaven to have an endless supply of avos.  We have had to get creative once or twice-from new versions of guac to mango and avo smoothies.  Today I discovered a new use for avocados and it is heavenly!  A new favourite, and no one would know the main ingredient is avocado.

Vegan Chocolate Mousse
300g ripe avocado-weighed without skin and stone
125g good quality cocao powder (it seems alot but it isnt!)
2 tbsp coconut oil
200ml agave or maple syrup
2 tsp vanilla extrct

To decorate-1-2 tbsp cocao nibs

Its a really quick and easy recipe with the aid of a food processor.  simply put all of the ingredients into the machine and process until thick and smooth.  You will need to open the food processor and push down the mixture from the side a couple of times.
Spoon the mixture into small bowls and chill in the fridge until required: it will keep for several hours. Serve decorated with the cocao nibs.