SRC: Black Bean Brownies

Black Bean Brownies 1

When I was assigned We Heart Vegan for this month’s Secret Recipe Club, I knew I was going to find some great recipes. Brittany started her blog as a way to show everyone that good vegan food can not only be healthy, but appealing to everyone.  I naturally cook mostly vegetarian and vegan, meat only a couple of times a week, so am always looking to expand my recipe collection. I figured I’d find some great gluten-free recipes too.

I loved Brittany’s blog so much, I actually made attempted two recipes this month. I was inspired by Brittany’s Potato and Garlic Chive Soup, but didn’t have the time to execute the actual recipe. I turned to my trusty crockpot to help me out. Unfortunately the potatoes I used (Irish potatoes from my CSA share) were way too starchy. I doubled the liquid amount but still ended up with a gummy mess. Luckily some take out tacos helped me recover quickly from the traumatic event.

Recipe two was amazingly successful. Brittany’s Grain Free Brownies both tempted and scared me. I had heard of black bean brownies but they sounded suspicious. I mean really, chocolate and beans? I altered the recipe a bit, relying mainly on my food processor to help prepare the 2 minute batter. It tasted pretty good, but when I pulled the tray out of the oven I was convinced a second failure had found me. They were midnight black and cracked all along the top. Dry I thought. Until I poked them–and they actually sprang back to meet my finger!

Black Bean Brownies 2

I couldn’t wait the full 10 minutes Brittany recommended before cutting into them. So moist. So delicious. So perfect. Forget gluten-free baking, I would easily line these up to any brownies out there. The recipe makes 15-16 brownies. Good luck just eating one.

Black Bean Brownies

Black Bean Brownies (adapted from We Heart Vegan)

  • 1/2 c unsweetened applesauce
  • 1 tbsp coconut oil
  • 2 eggs
  • 1/2 c almond flour
  • 15 oz can black beans, drained
  • 1/2 tsp sea salt
  • 1 tsp instant espresso powder
  • 1/4 c sugar
  • 1/3 c cocoa powder
  • 1/2 tsp each baking powder and soda
  • 1/2 c dark chocolate chips

Preheat oven to 350°F. Grease a 9×9 baking dish, or in my case a 7×11.

In a food processor, puree all ingredients except chocolate chips until smooth. Stir in chocolate chips. Pour batter into prepared baking dish.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool, slightly, slice and devour.

Black Bean Brownies Gone

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10 comments on “SRC: Black Bean Brownies

  1. Love black bean brownies and these look so rich and delicious

  2. I’ve made black bean brownies before and have only been mildly impressed. Maybe this is a better recipe. They certainly do look good!

  3. Stephanie says:

    I have almond flour in my cabinet! I am still a little scared of black bean brownies but I might give these a try if you say they’re good. Great SRC post

  4. teaspoonofspice says:

    I’ve always wanted to try a bean based dessert and this looks like the recipe to do it (love the addition of espresso too)

  5. This looks so good, I pinned it, so I can make it in the future. Visiting from Group B.

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