Katt, you inspired this. You made black bean brownies early in this blog, but did not go into much detail about it. I was intrigued, and became even more motivated when I discovered that it will not only taste just like a moist rich brownie, but that it would not need flour. Seeing that I have been obsessed with desserts lately, this is the perfect recipe for me: lots of omega 3 and antioxidants for the babe.
As always I added some of my own twists to make it extra special and unique from the other recipes out there. For one, I added some brewed coffee instead of water to liquify the mixture. Coffee and cinnamon make chocolate taste richer, and you can add in in small amounts to just accent the cocoa flavor.
- one 15 oz can of black beans – rinse and drain
- A few tablespoons of crushed flax seed
- A few tablespoons of coconut oil
- 3/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 tsp vanilla extract
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking powder
- a couple splashes of coffee to moisten mixture
- Dash or two of cinnamon
- Walnuts to taste
- 1 egg (optional – flax is a replacement if you blend it )
Rinse and drain beans, put them in the food processor. Add vanilla, sugar, coconut oil, flax, coffee and cocoa. I know, it is a lot, but my processor could take it. Blend til mixed. Don’t forget the egg (optional with the flax), salt and baking powder. This will fluff it up.
If you want the vegan version of this brownie check out how to make a flax egg here:
Spread mixture into a 9″ pie pan and sprinkle on nuts. I pressed them into the batter slightly. Place in the oven about mid height for 20-25 min on 350. let set afterwards for 30 min. It will be super moist, so serve gently. Yum!