On this lazy Sunday after making breakfast, doing some cleaning around the house and preparing my lesson plans for my ESL classes(I teach ESL to Dutch high school kids) I decided to play a game: make the first vegan recipe that would come up on Google. Luckily I bumped into this good looking black bean brownies, they are not only vegan but also gluten free! And, sooo easy! And, I had leftover cooked black beans from yesterday’s dinner!
I took them out of oven a bit soon, but because they contain no flour, eggs or other ingredients that need to be baked it wasn’t such a problem, they were just perfectly gooey.
The recipe is from the blog Minimalist Baker
1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
2 large flax eggs (2.5 T flaxseed meal + 6 T water)
3 T coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder (the higher quality the better)
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture(I used sucanat)
1 1/2 tsp baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly grease a 12-slot standard size muffin pan (not mini).
Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, 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 in an airtight container for up to a few days. Refrigerate to keep longer
(From Minimalist Baker)