You read right… Black Bean Brownies that are absolutely divine. I first must give credit to SkinnyTaste.com as this is where the recipe originated. I first tasted these babies through a fellow dietitian who brought in a sample to work. They were absolutely dreamy. I found the recipe and, of course, had to tweak it slightly to my taste. To appeal to my vegan friends, I removed the eggs and actually substituted them with a little ground flaxseed and water trick. I added some walnuts and pumpkin seeds because I love a little crunch in my brownies. I used a little less cane sugar and added in some coconut sugar for a deep brown sugar-like flavor. After a few tries, I found perfection. Surprisingly, the original recipe called for a teaspoon of balsamic vinegar. I tried the recipe both with and without the vinegar and found the texture to be slightly more to my liking WITH it. The vinegar is undetectable by taste, so use it.
Now this is not my first go at black beans in brownies…in fact, I have made them on multiple occasions. However, none of the recipes tasted as amazing as these. They have earned themselves a little spotlight in the blogosphere (and Gina from SkinnyTaste.com has as well of course!).
So not only are they rich and delicious little gems filled with fiber and protein, they are also astonishingly easy! You basically throw all ingredients except for the nuts and chocolate chips into a food processor and presto chango, you have transformed canned black beans into pure decadence!
Instead of the two eggs that the original recipe called for, I used 8 tablespoons of water blended together with 2 tablespoons of flax seeds to create an egg substitute rich in omegas. You are welcome to use the two eggs that are called for if you so choose.
I also cut down the cane sugar and added some coconut sugar in lieu. Found in most health food stores, coconut crystals are basically just the sap from a coconut plant dried to form sugar-like crystals. Although there are many health claims swirling about this product, I am not so certain that they are all true. However, this form of sugar does have some minerals remaining from its originator and its taste is deep and- rich similar to brown-sugar. I love coconut crystals mostly for the flavor.
If you do not want to go through the trouble of finding coconut crystals, just use the original 3/4 cup cane sugar. Process all ingredients except for the chocolate chips, nuts, and seeds. Then stir them into the batter, spread into an 8 x 8 inch pan, and bake!
What you are left with is nothing short of heavenly. Enjoy!
- 1 14-ounce Can Black Beans, Drained and Rinsed
- 1/2 cup water
- 2 Tablespoons Whole Flax Seeds
- 1/2 Cup Cocoa Powder
- 1 Teaspoon Coconut Oil
- 1/2 Cup Cane Sugar
- 1/2 Cup Coconut Crystals
- 1 Teaspoon Balsamic Vinegar
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup Vegan Chocolate Chips or Carob Chips
- 1/2 Cup Walnuts
- 1/2 Cup Pepitas (Pumpkin Seeds)
- Preheat oven to 350 degrees.
- Blend 1/2 cup water with flax seeds until smooth to make egg substitute.
- Add egg substitute along with remaining ingredients, except for chocolate chips, walnuts, and pepitas, to a food processor.
- Process until very smooth.
- Transfer into mixing bowl and stir in chocolate chips, walnuts, and pepitas.
- Spread into greased 8 x 8 inch pan and bake for 28-31 minutes.
- Let brownies cool completely before cutting and serving.
For the original recipe at SkinnyTaste.com click here.