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Black Bean Brownies

Black Bean Brownies [Vegan, Gluten Free, Nut Free]

As a rule, I’ve always held that if you want a brownie, cookie, piece of cake, pick a good one and enjoy every bite. Don’t try taking beans and turning them into a “guilt” free brownie. 80-20 right? It’s the same thought I had when I put a cauliflower in a smoothie. I love veggies and I do like beans but in the right place, a brownie? Not so much.

 

Yet when I saw a food blogger claim these were the ultimate black bean brownie I had to try them and with nothing to compare them to except for my regular brownies I must admit, they’re pretty darn good.  They came out as a mix between a brownie and fudge and I like them best after they’ve been in the freezer for a bit and are cold and slightly frozen. To test how good they are, I randomly doled them out to unsuspecting taste testers – none of whom guessed a bean lurked within, and all of whom approved it as a winning brownie.

 

I like that these black bean brownies are a healthier version of brownies, but don’t have any of the expensive nut flours or exotic ingredients, making them a great budget healthy brownie. They’re also nut free and contain not a speck of flour making them a great allergen free treat. I made them vegan by using flaxseed powder to create a flax egg, although the original recipe uses eggs so that should work as well. If you don’t have coconut sugar, regular sugar will do and honey can take the place of maple syrup.

 

Black Bean Brownies [Vegan, Gluten Free, Nut Free]

Black Bean Brownies

These black bean brownies are a mix between a brownie and a fudge. They contain no flour or nuts and are both gluten free and vegan. All you need is a blender to whip these up!
Course Dessert, Snacks
Cuisine Gluten Free, Refined Sugar Free, Vegan, Wheat Free
Servings 12 brownies

Ingredients
  

  • 2 tbsp flaxseed powder
  • 6 tbsp water
  • 1 can (400g) black beans drained and rinsed well
  • 1/2 C cocoa
  • 1/2 C coconut sugar
  • 1/4 C ccoonut oil melted
  • 2 tbsp maple syrup
  • 2 tbsp rice milk
  • 1 tsp vanilla extract
  • 1 tsp instant cofee
  • 1 tsp baking powder
  • 1/2 tsp Salt
  • 1/3 C chocolate chips

You will also need

  • 20 x 20 cm square / 25 x 15cm rectangular baking pan
  • baking paper
  • blender

Instructions
 

  • Preheat oven to 180 and line a 20x20cm baking pan with baking paper.
  • Combine water and flaxseed flour and let sit for 5 minutes, until it’s nice and goopy – similar to an egg consistency.
  • Combine all the ingredients EXCEPT the flaxseed mixture and chocolate chips in a blender. Blend well – about 3 minutes – until everything is completely smooth. It will resemble a thick brownie batter.
  • Mix in the flaxseed eggs
  • Pour batter into prepared pan and sprinkle the top with chocolate chips
  • Bake for 35-40 minutes, or until a toothpick inserted into brownies comes out clean
  • Allow to completely cool and then cut into squares.
  • They can be kept on the counter, but are best when stored in the fridge or freezer.
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