I know it may seem odd to make brownies with beans, but once you do, you may never go back to the less healthy wheat-based version. Beans are a mildly flavored super food, and they mix really well with chocolate! The beans add a lot of great creamy texture, fiber and moisture that you just can't get from wheat flour. And they make the impossible possible- a vegan version of a dessert traditionally made with eggs. I bet you if you make these and ask your taste testers what they think, not one will guess that beans are involved!
Here are a few options with the ingredients in this simple recipe:
For gluten-free vegan brownies: sweeten with maple syrup (or a combination of syrup and stevia, if you want to cut down on the sugar content) and leave out the egg. You'll get fudge-y chocolate brownies that melt in your mouth.
I like using honey and a little stevia to sweeten- we have some African Bronze Honey, and its floral flavor goes so nicely with the dark chocolate.
Add an egg for a little more richness and a brownie that is a bit less crumbly. I honestly didn't notice much of a difference and preferred the first egg-less batch to the second batch with the egg.
For the dark chocolate chips – you can get a chocolate bar sweetened with stevia like I did if you want to keep the health quotient high and the sugar content low. These look and taste like rich chocolate brownies but are healthy enough to eat as a mid-day snack.
1 1/2 cups black beans (equals one 15-oz can, rinsed thoroughly and well-drained)
2 tablespoon cocoa powder
2 heaping teaspoons coconut flour
1/2 cup almond flour
1/4 teaspoon salt
1/3 -1/2 cup pure maple syrup (or honey, but not for strict vegans)
1/4 cup coconut oil
2 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 to 2/3 cup chocolate chips
Optional- 1 egg (not vegan!)
Preheat oven to 350 F and grease an 8x8 baking pan.
Combine all ingredients except the chocolate chips in a food processor, and blend until completely smooth. I let mine run in the food processor for a minute, scraped down the sides, let it run for another couple of minutes, repeating until the batter looked really smooth.
Stir in the chips, then pour into a greased 8×8 pan.
Optional: Sprinkle extra chocolate chips (and/or walnuts!) over the top before you bake them.
Cook the brownies 15-19 minutes, then let them cool for at least 10 minutes before trying to cut. Makes 9 brownies.
Original Recipe by Chocolate Covered Katie!