Black Bean Brownies

Black bean brownie with ice cream
Warm black bean brownie with vanilla ice cream

These vegan and gluten-free brownies are so delicious… They are an easy way for me to include more pulses into my diet. It may help you too.

Ingredients for black bean brownie
Ingredients for black bean brownie

To prepare flax egg simply combine flax seeds with water in the bowl of a food processor and pulse it a couple of times. Let the mixture rest for a few minutes. The ratio is 1 Tbsp of ground flax seeds to 3 Tbsp of water‒a common ratio used in a multitude of recipes (brownies, muffins, pancakes, and other recipes) posted on various vegan baking blogs.  The gelling capability of flax seeds helps to bind all the ingredients and provides additional moisture to this recipe, ensuring the brownies will not get dried out or crumbly. But remember not to over bake it.

If you don’t have coconut sugar you can use regular cane sugar. Be aware that coconut sugar is less sweet than cane sugar when added to baking goods. I have used it as I prefer desserts or snacks that are not too sweet.

The next step is to add all the ingredients except the chocolate chips and nuts into the food processor, and process the batter until smooth. If the batter is too dense add a tablespoon of water at a time and scrape down the sides of the food processor cup as needed.

Add the chocolate chips to the batter
Incorporating chocolate chips to the brownie batter. You can also add chopped nuts.

Once the batter is smooth, add chocolate chips and/or chopped nuts. Pour batter in a lightly greased baking sheet or muffin tin. I have used coconut oil for greasing as I used it in the recipe.

Bake it for 20- 25 minutes. The time will depend on your oven. Once they are baked, allow it to rest and cool down for 20 minutes or more… or less if you can no longer resist them:)

batch of black bean brownies
A batch of black bean brownies

Black bean brownies
 
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Recipe type: dessert or snack
Cuisine: vegan, gluten-free
Serves: 10-12 servings
Ingredients
  • 1 large flax egg (1 Tbsp ground flax seed + 3 Tbsp water)
  • 1 large flax egg (1 Tbsp ground flax seed + 3 Tbsp water)
  • ¼ cup rolled oats
  • ¼ cup rolled oats
  • 1 ½ cups black beans (398 mL can)
  • 1 ½ cups black beans (398 mL can)
  • 4 Tbsp cocoa powder
  • 4 Tbsp cocoa powder
  • ¼ tsp salt
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ½ cup coconut sugar
  • 3 Tbsp coconut oil
  • 3 Tbsp coconut oil
  • 2 tsp pure vanilla extract
  • 2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking powder
  • ½ cup dark chocolate chips
  • ½ cup dark chocolate chips
  • nuts (optional)
Instructions
  1. Preheat oven to 350°F or 177°C
  2. Mix ground flax and water to form the flax egg mix. Let rest for a few minutes.
  3. Place all ingredients except chocolate chips and nuts in a food processor and process until completely smooth. Scrap down the sides as needed. If the batter is too thick add 1 Tbsp of water at a time. The batter should not be runny but not excessively dense.
  4. Stir in the chocolate chips.
  5. Grease a baking pan (8” by 8” or equivalent) or a standard muffin pan.
  6. Pour batter in and add the nuts. Smooth the top with a spoon.
  7. Bake for 20- 25 minutes.
  8. Remove from the oven and let it cool for at least 20 minutes.
  9. Cut into squares or remove them gently from the muffin tin.
  10. Store brownies into an airtight container for a few days.
Nutrition Information
Serving size: 1 muffin, Calories: 115 kcal, Fat: 6 g, Carbohydrates: 16 g, Sodium: 78 mg, Fiber: 2 g, Protein: 1 g

This brownie freezes well. Wrap each piece individually in aluminum paper or parchment paper.

Serve it with your favorite ice cream or a jam.

Enjoy!

Black bean brownies
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Angela Mendes Desserts, Snacks

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