It has become my absolute passion: combining ‘the forbidden’ and ‘the healthy’. And I have to admit I enjoy seeing my friends faces when I tell them what they are actually eating, when for example biting into one of my brownies. “Black beans?!” Yes. And these black bean brownies are also flour-free, (refined)sugar-free, gluten free, vegan, high in fiber, iron and not to forget: fudgy, gooey and incredibly delicious. Sounds like a good & healthy snack, right? All you need is a food processor or blender, a baking pan, an oven and the ingredients listed below.
2 cans of black beans, well rinsed and drained
2 chia eggs = (mix 2 heaping tbsp chia seeds + 6 tbsp water)
4 tbsp coconut oil, melted
3 tbsp of flax seeds
1 cup cocoa powder
1/2 tsp (Himalayan) salt
1 tsp pure vanilla extract
2 tsp baking powder
1/2 cup coconut sugar or maple syrup, or a mix of both 🙂
4 medjool dates (adds more sweetness and chewy chunks)
2 tbsp oats (gluten-free if you want) to add more substance
crushed pecans, walnuts, coconut shavings, chocolate drops
- Preheat your oven to 350°F (180°C).
- Use coconut oil to grease the baking pan (a muffin pan or a bigger rectangular one – I mostly end up using both 🙂 ).
- If you’re using canned black beans (which is definitively the easiest way! ) thoroughly drain and rinse them.
- The ‘chia egg’ is easily made by combining chia seeds and water in a little cup and stirring every now and then until the seeds absorb the water and a gelatinous texture forms.
- Add all ingredients (even some of the toppings if you like) into the food processor and mix for 2-3 minutes until evenly smooth. You will need to scrape down what gets stuck to the sides with a spoon. If the mixture seems too thick simply add a few tbsp of water.
- Evenly distribute the batter into the baking pan of your choice and add toppings as desired. Usually I fill the pan with the mixture so that my brownies are about 1/2 inch (1.5 cm) thick.
- If you decided to use a muffin pan bake for about 25 minutes – until the tops are dry and the surface is cracking and the edges start to pull away from the sides. The bigger and thicker the dough, the longer they will have to bake. My rectangular one took about 35-40 min.
- Remove from oven and let cool for at least 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be gooey, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
- Store them in an airtight container in the fridge up to a few days.