Fudgy Black Bean Brownies
Vegan, gluten-free, grain-free, soy-free
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
Meet my all-time favourite black bean brownies! When you have an intense chocolate craving, there's nothing better than these dense, rich, and fudgy brownies. We’ve made them countless times and they're always a hit with everyone. Enjoy them on their own, or serve with vanilla ice cream and cherries for a sundae-like twist. Or, if you'd like to spread the brownies with a chocolate buttercream frosting, be sure to see my frosting recipe in the Tips section!
Yield
9 to 12 brownies
Prep Time
10 Minutes
Cook time
28 Minutes
Total Time
38 Minutes
Ingredients:
- 1/2 to 2/3 cup (50 to 65 g) toasted walnut halves, chopped*
- 6 tablespoons (90 mL) water
- 2 tablespoons (15 g) ground flaxseed
- 1 tablespoon (8 g) arrowroot powder
- 1 (14-ounce/398 mL) can black beans, drained and rinsed
- 2/3 cup (150 g) natural cane sugar
- 2/3 cup (55 g) unsweetened cocoa powder
- 3 tablespoons (45 g) coconut oil or soy-free vegan butter, melted
- 1 1/2 teaspoons baking powder
- 1 teaspoon (5 mL) pure vanilla extract
- 1/2 teaspoon fine sea salt
Directions:
- Preheat the oven to 350°F (180°C) and line an 8-inch square pan with two pieces of parchment paper, one going each way.
- In a small bowl, whisk together the water, ground flax, and arrowroot powder until no clumps remain. Set aside for a few minutes to thicken.
- Drain and rinse the black beans very well. Into a food processor, add all of the ingredients except the walnuts (drained beans, sugar, cocoa powder, melted oil/butter, baking powder, vanilla, sea salt, and flax mixture). Process until smooth, scraping down the side of the bowl as needed. I like to let the processor run for a couple minutes to make sure it blends all the beans smooth. No one wants a bean chunk in a brownie, trust me!
- Spoon the batter into the prepared pan. Spread out until smooth. Evenly scatter the walnuts on top, and gently press down.
- Bake for 26 to 30 minutes, until firm to the touch.
- Place the pan on a cooling rack for 30 minutes. Then place the pan in the freezer for around 20 minutes to expedite the cooling process (yes, I'm impatient!).
- Remove the brownie slab from the pan and place it on a cutting board. Slice into 9 to 12 squares. The brownies can be wrapped and stored in the fridge for a few days, or in the freezer for 2 to 4 weeks.
- * To toast the walnuts, preheat the oven to 300°F (150°C) and spread the chopped walnuts onto a baking sheet. Toast for 9–12 minutes, until golden and fragrant.
- For the chocolate “buttercream” recipe: In a medium bowl, add 2 tablespoons (30 g) vegan butter or coconut oil, 1/2 cup + 2 tablespoons (80 g) confectioner's sugar, 1/4 cup (20 g) unsweetened cocoa powder, 3 to 5 teaspoons (15 to 25 mL) non-dairy milk, 1/2 teaspoon pure vanilla extract, and a pinch of fine sea salt. Beat with an electric mixer until smooth. This recipe makes enough to thinly cover one batch of brownies.
- Make it nut-free: Omit the walnut topping.