Black Bean Brownies

These Black Bean Brownies are vegan and gluten free as well as fudge-y, delicious, and easy to make!

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Votes: 6
Rating: 3.67
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Servings 9brownies
Prep Time 10minutes
Cook Time 45minutes
Submitted By Sophia Worgan from Bob’s Red Mill Cooking School
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.67
You:
Rate this recipe!
Servings 9brownies
Prep Time 10minutes
Cook Time 45minutes
Submitted By Sophia Worgan from Bob’s Red Mill Cooking School
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Brownies
  1. Preheat your oven to 350° Fahrenheit.
  2. Spray an 8"x 8" baking pan with pan spray and set aside.
  3. In a high speed blender or food processor, add your cooked black beans, egg replacer, water, oil, vanilla extract and salt and blend until smooth. There may be flecks of black bean skin but they will be incorporated well once they bake. Once you have a smooth consistency, add in your last ingredients (cocoa powder, sugar and baking powder). Pulse the ingredients in until they are well incorporated.
  4. Use a rubber spatula to scrape the sides of the food processor and pour the batter into your prepared baking pan.
  5. Lastly, sprinkle your chocolate chips on the top of the brownies liberally. You can also add walnuts if you’d like!
  6. Bake the brownies for about 45 minutes- you want the middle to appear dry and the edges of the brownies to pull away from the pan slightly. The inside of the brownies will always be moist so the toothpick test will not work.
  7. Let your brownies cool for about 20-30 minutes before cutting into them- they will be delicate so chilling them in the fridge before cutting them helps to avoid a crumbly mummy!
For the Icing
  1. In a microwave safe bowl, microwave ½ cup of coconut oil for about 30 seconds. This step is highly dependent on your microwave’s strength. You want the oil to be mostly melted with some solid peices floating in the bowl.
  2. Add in your smart balance and let the vegan butter melt into the hot oil. Once your solution has melted, add in your vanilla extract and sugar. Use a whisk to incorporate the ingredients completely until smooth.
  3. Pour the icing into a Ziploc bag and refrigerate for 1 hour.
  4. Once the icing has chilled, snip the end of the Ziploc bag and use the bag to drizzle icing over the whole pan.
Recipe Notes

Make sure your beans are cooked in water without added flavor or stock.

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