I have had a couple of black bean brownies made by others in the past, and none of them excited me too much. They were dry, not sweet and nothing like a real chocolatey brownie.
But when I came across this recipe and tasted the results, it was like creamy chocolatey fudge! I could not even guess there was beans in it.
Gluten Free Vegan Black Bean Fudge Brownie of Sheer Deliciousness!Print Recipe
- 2 Tbsp Almond or Coconut Milk
- 1 - 15oz can Organic Black Beans, rinsed and drained
- 1/2 Avocado
- 1 Tbsp Vanilla
- 1/2 cup Brown Sugar
- 1 Tbsp Honey
- 3/4 cup Organic Cocoa Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 cup Soaked Almonds, Flax Seed or Nuts (optional)
- 1/2 cup Vegan Dark Chocolate Chips/Chunks
- 2 Tbsp Coconut Oil
- 1 tsp salt (optional)
- Small handful of mint leaves (optional)
Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan with coconut oil.
Place milk, black beans (rinsed and drained), avocado, vanilla, brown sugar, honey, coco powder, baking soda, baking powder and coconut oil into food processor. Process until everything mixes well and batter becomes thick and creamy. Add your nut of choice if you so desire and process again. The batter should be thick, which will help produce fudgy brownies.
Pour batter into baking pan evenly. Lightly salt (optional).
Sprinkle chocolate chips as the top layer. If you prefer them melted and spread like frosting, warm them up over the stove until they become a liquid and pour evenly onto the batter.
Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. They should not be completely dried out, we still want them moist inside.
Once cooled, cut brownies into 12 bars and garnish them with raw mint leaves for a minty flavor.