Tag Archives: black bean brownies

Vegan Black Bean Brownies

I have seen black bean brownie recipes all over the web and nearly every recipe claims that the brownies are crazy delicious, event though the brownies have little to no butter and sometimes no eggs at all.  I mean, black beans in brownies?  Aren’t brownies supposed to be full of eggs and butter?

I decided to go the vegan route with my first attempt at black bean brownie making and I am pleased to say it was a success!  While the texture is more dense and not as gooey as a brownie, you cannot taste the black beans at all.  It’s a nice low-calorie dessert with a little extra fiber with a nutritional boost.

If you are looking for a decadent brownie, then this is not it, but if you are looking for something to satisfy your sweet tooth while not being a sugar bomb, then bake away my friends!

Vegan Black Bean Brownies (adapted from this recipe)

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
1 cup brown sugar
1 1/4 cup cocoa
3/4 cup maple syrup
1 15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water
1/2 cup dairy free chocolate chips

Directions:

Preheat the oven to 350 degrees.

In a large bowl mix together the flour, salt and baking powder.  Add in the cocoa, brown sugar and maple syrup and blend well.

Drain your can of black beans (to remove the salty residue) and rinse well with water.  Once the beans are clean you can either puree them or just add them to the mixture.  I personally did not puree the beans and the brownies still came out nice.

Add the beans to your dry ingredients and blend together.  Add your cup of water (you might need to add another 1/2 cup) and chocolate chips.

Pour the batter into a greased 9×13 pan, or you can use this nifty dessert bar pan I used from Bed Bath and Beyond.

This pan is perfect for brownies because they come out in little squares.

Bake for 25-30 minutes and make sure not to leave them in too long or the brownies will become too dry.  Let brownies cool completely and cut into squares.

The Englishman loved these brownies and he HATES black beans (he couldn’t taste them at all), so if that isn’t a testimonial as to the deliciousness of these brownies, I don’t know what is!

Memorial Day Weekend Eats

I always like to think of Memorial Day Weekend as the official kick off to summer, even though summer doesn’t technically start until June 20th.  Memorial Day last year felt especially summer-like, as I was enjoying margaritas and Mexican food down in Cabo San Lucas.  While there was no Cabo this year *tear* there were many good eats, which helped made up for the fact that I wasn’t laying on the beach with a tropical drink in hand.

Homemade Grape Nuts with yogurt (these things are dangerously good).

A nice glass of Pinot Grigio in San Diego with a two of my favorite people.

The Englishman’s giant club sandwich.

Tomato and Mushroom Omelet at Vie de France in South Coast Plaza.

Vegan Pecan Banana Bread which was devoured in approximately 28 hours.

Fresh Squeezed Juice from Whole Foods after a sweaty 6 mile run.

Hamburgers for National Hamburger Day.

Copious amounts of Watermelon.

Black Bean Brownies – recipe coming soon.

And while this isn’t a food picture – one of the bars we visited in San Diego (The Tipsy Crow) had old school Connect Four.  How rad is that?

What were your Memorial Day Weekend Eats?