Essential Black Bean Brownies
These vegan brownies are perfectly chewy and indulgent owing to blended black beans incorporated into the batter. The beans not only add fibre and protein, but keep the brownies moist and chewy with a rich, dark colour.
We recommend chilling the batter before baking, giving the flavours and ingredients time to meld together; this will really impact the texture and taste of the finished brownies.
Prep 15 mins | Cook 35 mins | Serves 12 people | Download
Ingredients
Method
1. Preheat the oven to 180°c if you're not chilling the batter (If you are chilling the batter, wait to preheat the oven later). Grease a 20cmx20cm dish, and line with baking paper.
2. Prepare your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of hot water. Let it sit for a minute.
3. Drain and rinse your black beans and then add them to the food processor along with your flax eggs, oil and vanilla extract and process until well mixed.
4. Transfer the mix to a mixing bowl and add in the all purpose flour, cocoa powder, sugar, baking powder and salt and mix into a thick batter.
5. Add the chocolate chips and fold them in.
6. If chilling the batter, do so now. Chill the batter in the fridge for at least 2 hours. Preheat the oven 30 mins before the end of chilling.
7. Once rested, transfer to your prepared baking dish and smooth down.
8. Sprinkle more chocolate chips directly on top of the brownies.
9. Bake for 30-35 minutes or until a knife comes clean out of the brownies.
10. Allow to cool for a few minutes before lifting the brownies out and placing them on a cutting board.
11. Allow to cool completely before cutting into squares
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These vegan brownies are perfectly chewy and indulgent owing to blended black beans incorporated into the batter. The beans not only add fibre and protein, but keep the brownies moist and chewy with a rich, dark colour.
We recommend chilling the batter before baking, giving the flavours and ingredients time to meld together; this will really impact the texture and taste of the finished brownies.
Prep 15 mins | Cook 35 mins | Serves 12 people | Download
Ingredients
- 2 flax eggs (2 tbsp Ground Flaxseed + 6 tbsp hot water)
- 2 400g cans of Essential Black Beans, drained and rinsed
- 120ml Essential Raw Virgin Coconut Oil, melted
- 2 teaspoons Vanilla Extract
- 60g plain flour
- 65g Essential Unsweetened Cocoa Powder
- 300g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 175g Vegan Chocolate plus more to place directly on top of the brownies
Method
1. Preheat the oven to 180°c if you're not chilling the batter (If you are chilling the batter, wait to preheat the oven later). Grease a 20cmx20cm dish, and line with baking paper.
2. Prepare your flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of hot water. Let it sit for a minute.
3. Drain and rinse your black beans and then add them to the food processor along with your flax eggs, oil and vanilla extract and process until well mixed.
4. Transfer the mix to a mixing bowl and add in the all purpose flour, cocoa powder, sugar, baking powder and salt and mix into a thick batter.
5. Add the chocolate chips and fold them in.
6. If chilling the batter, do so now. Chill the batter in the fridge for at least 2 hours. Preheat the oven 30 mins before the end of chilling.
7. Once rested, transfer to your prepared baking dish and smooth down.
8. Sprinkle more chocolate chips directly on top of the brownies.
9. Bake for 30-35 minutes or until a knife comes clean out of the brownies.
10. Allow to cool for a few minutes before lifting the brownies out and placing them on a cutting board.
11. Allow to cool completely before cutting into squares
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