What kind of brownie do you prefer? Cake like? Fudgy? Or something in between? I personally think a brownie should be as fudgy and gooey as possible. If that´s your kind of brownie too, continue reading!
Ever since black bean brownies became a thing I have wanted to love them. A dessert made with a superfood vegan protein source? Yes please! However, you should only call something a brownie if it actually tastes like a brownie and I always found that black bean “brownies” were not gooey, chocolatey or well – yummy enough to pass for brownies. So recently I made it my mission to change this. And the result is a healthy, guilt free, black bean brownie that tastes sinfully good and just like a brownie should!
I promise you that no-one will ever know that these are vegan, gluten-free and refined sugar free. Nor will they have the slightest clue that they are made with beans. Often, healthy baking can seem like a compromise on taste and texture but I promise you – there is absolutely no compromise made with these babies! They are pure brownie goodness!
The secret to the amazing texture of these brownies is the cashew butter. If you prefer, I am sure that you can substitute any other nut or seed butter of your liking. Also, if you like a bit more crunch in your brownies go “nuts” and add some walnuts, pecans, macadamia nuts or any other nut of your choice. They are quite versatile like that.
Vegan black bean brownies
- 1 1/2 cups unsalted black beans
- 2 tablespoons flaxseed flour
- 1/2 cup cashew milk
- 1/3 cup cashew butter
- 1/3 cup cacao
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Preheat the oven to 180 degrees celcius (400 fahrenheit)
- Lightly grease a brownie pan
- In a small bowl, mix together the flaxseed flour and cashew milk. Set aside to thicken for 5 minutes
- Combine all ingredients aside from the chocolate chips (but including the flaxseed flour mixture) in a food processor and process until completely smooth. This takes a couple of minutes.
- Fold in the chocolate chips
- Pour brownie mixture into the prepared pan
- Bake for 40 minutes
- As mentioned, feel free to substitute the cashew butter for any other nut butter of choice and/or add nuts
- Cooking time can vary a few minutes depending on your oven. Start checking on the brownie after about 35 minutes to make sure it doesn´t get over done. Remember – we like it fudgy!
I am so curious to hear what you think of these! Personally, I see no need to ever go back to refined flour and sugar brownies. It´s a new go-to in my recipe collection and I hope it will be in yours too!