Well, we attempt to eat healthy but still like sweets. So here, have at an entire plate of vegan black bean brownies. You’ll feel less guilty than if you ate regular brownies…and more gassy.
Texture: soft and dense……….
Suggestions: make this while listening to Ella Fitzgerald. Also, peanut butter frosting.
- 1.5 cups (15 oz can) of black beans – drained and rinsed — this is important, we learned the hard way. The brownies will taste like straight beans if you don’t.
- 1/4 cup nut butter (we like peanut butter or maple almond butter)
- 2 tablespoons carob or cocoa powder
- 1/2 cup quick oats (or rolled oats that you coursely chop in your food processor)
- 1/4 teaspoon salt
- 1 teaspoon cinammon
- 1/3 cup brown sugar
- 2 tablespoons sugar or honey
- 1/4 cup coconut oil or butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 cup + handful chocolate chips
- Preheat oven to 350 degrees.
- Combine everything except the chocolate chips in a sturdy blender or food processor. Pulse until smooth and creamy.
- Stir in most of the chocolate chips and mix until they’re nicely distributed in the batter.
- Grease 8×8 pan and pour brownie mixture in it. Smooth out the top because the brownies don’t expand enough to beautify themselves in the pan.
- Bake the brownies for 16-18 minutes.
- Once out of the oven, let them cool a bit. I know it’s difficult, but they can get crumbly if you don’t. Sprinkle the rest of the chocolate chips on top and gently push them into the top of the brownies.
- We like them best with either peanut butter frosting or cream cheese frosting!