It’s safe to say I have eaten quite some brownies in my life. The remarkable thing is that I also still remember the taste of all the different brownies I have eaten. I even remember the brownies I have eaten when I was a kid (and not-vegan). After trying out so many vegan brownies I always wanted to try black bean brownies. This brownie recipe turned out (surprisingly) delicious and as whole food plant-based as it can get.
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The first time I heard of a sweet recipe with black beans in a restaurant I probably had the same reaction as you right now: Yuk! Why? But wait… I do have to remind you that there are many vegan/whole food plant-based recipes that require a typical savory ingredient to create a delicious sweet treat. Chocolate mousse with avocado, “Ferrero Rocher” chocolate truffles with black beans, brownies with sweet potatoes and chocolate ice cream with sweet potatoes are just a few examples.
The first time I made these black bean brownies they were all gone within a day. The second batch also didn’t last long so it was about time to share this recipe.
The best thing about these brownies is that you don’t need that many ingredients. I always have a jar of homemade date paste at home, but you can also buy date syrup/paste online. Date syrup always comes in handy when I’m making sweet treats in my whole food plant-based kitchen.
These brownies are delicious, gooey and fudgy and couldn’t be more of a whole food plant-based sweet treat. They are are oil-free, sweetened with dates and can be made gluten-free too.
- 15 oz (425 grams) black beans (drained and rinsed)
- 1 1/2 cups date paste or maple syrup
- 2 tablespoons ground flax seeds
- 1/2 cup raw cacao powder
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup barley flour (or whole wheat pastry flour) but gluten-free flour works great in this recipe too!
- 1 cup / 175 grams / 6.2 oz chocolate chips or grinded dark chocolate (at least 75% cacao)
- Blend the black beans and date syrup in a food processor until smooth. Add and pulse in the remaining ingredients until well blended. Place in a baking mold with parchment baking paper. Bake at 350 °F for 25-35 minutes until a fork or toothpick comes out clean. Let the brownies cool down completely and serve.
I used coconut flour as decoration, but that is totally optional.
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