Black Bean Brownies
I know what you are thinking? Black beans in brownies sounds crazy. I felt the same way when I first made them a couple of yeas ago. I was just as skeptical. But trust me, they totally work. And after making brownies with black beans you may never make them any other way ever again.
These brownies are gluten-free, dairy-free, nut-free, and vegan so everyone can feel free to indulge themselves with this treat.
1 15 ounce can of whole black beans, drained and very well rinsed
2 heaping tbsp of Omega Nutrition Cold Milled Flax Seeds mixed with 6 tbsp of water
3 tbsp Omega Nutrition Coconut Oil, melted (plus extra for greasing muffin tin)
2 tbsp Omega Nutrition Pumpkin Seed Butter
3/4 cup unsweetened cocoa powder
1 tsp organic vanilla extract
1 1/2 tsp of baking powder
1/2 cup of organic dark maple syrup
Preheat your oven to 350 degrees F.
Start off by combining your cold milled flax seeds with your water. Put it into your food processor and pulse a couple of times. Then let it sit while you do the rest of your prep (The flax and water will form a mixture very similar to that of an egg, and can often be used to replace eggs in many vegan baking recipes).
Everyone in my house likes those little 2 bite brownies you can buy at the supermarket so I like to bake brownies in muffin tins instead of a regular square pan. Also, it’s easier and less messy to serve and enjoy them this way, as they really are quite soft and fudgy in the centre.
If you are using a muffin tin, make sure you grease it well. I use Coconut Oil to do this.
Next, return to the food processor where you left your flax eggs sitting and add your rinsed black beans. Turn the food processor on and let it run for a while, stopping occasionally to push down the sides with a spatula. You want the beans to be nice and smooth.
Then, begin adding your other ingredients. Because the mixture is quite thick and sticky, you may need to once again stop and push down the sides. After a couple of minutes, it will form what looks a feels like a very normal brownie batter. If it still seems a little bit too thick, add 1 or 2 tbsp of water and mix some more.
When it’s ready, distribute it evenly into your muffin tins, and smooth the tops with the back of your spoon.
Bake for 20-25 min, or until a toothpick inserted in the centre of a brownie comes out clean.
Let these sit to cool for quite some time before attempting to remove them. I would recommend at least 30 min, and then use a sharp knife to loosen and lift each one out.
Store them in an airtight container so that they do not get stale. If they aren’t eaten right away, you can keep them in the fridge for a couple of extra days.
Great with your morning coffee or as a snack on the go. All of that plant based protein will give you a great boost of energy when you need it. Enjoy!