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Vegan Black Bean Brownies

Vegan Black Bean Brownies

Considering how much I adore legumes and how important a role they play in my daily diet, I suppose it's no wonder they recently showed up in a dessert. Mind you, these earthy brownies are not too sweet and healthy enough to eat for breakfast in addition to a snack. The beans, combined with the dried cherries, cocoa and vanilla add an almost coffee-like taste and if you wish, to bring that out further, add a few teaspoons of brewed strong coffee to the mixture.

I could hardly wait for these to cool in the pan before eating a few. Because they have black beans in them, they are more substantial than most brownies I've encountered, and as a consequence, I put off eating dinner because I was rather stuffed!

black bean brownies

Vegan Black Bean BrowniesVegan Black Bean Brownies
Recipe by
Published on November 10, 2014

Healthy, protein-rich and not-too-sweet vegan black bean brownies with an earthy coffee-like cocoa flavor

Preparation: 10 minutes
Cooking time: 30 minutes

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Ingredients:
  • 2 cups cooked black beans (1 19 oz can or 2/3 cup dried)
  • 1/3 cup dried cherries
  • 3 tablespoons coconut oil, melted
  • 2 1/2 tablespoons ground flax seeds whisked with 3 tablespoons warm water
  • scant 1/2 cup coconut or brown sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch of sea salt
Instructions:

  • Line a 8 × 8 inch baking pan with parchment paper. Preheat an oven to 350°F.

  • Add all of the ingredients to a food processor and process until combined and smooth. Transfer to the prepared pan and bake for 20 minutes or until a cake tester inserted into the middle comes out clean.

  • Let cool for 30 minutes or longer, then cut into small squares and enjoy.

Makes 1 pan or 12 to 16 brownies

vegan black bean brownies

More brownie recipes you may enjoy from my kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Avocado Brownies
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing
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6 comments:

  1. hudsondebbNovember 10, 2014 at 12:19 PM

    All right then! I'll make these. I've seen other black bean brownie recipes but have always have had qualms about trying them. However, I totally trust yours! :)

    ReplyDelete
  2. Lisa TurnerNovember 10, 2014 at 12:38 PM

    They were delicious and something I've been meaning to try for ages. If you try them, do let me know how they turn out for you.

    ReplyDelete
  3. UnknownNovember 11, 2014 at 4:29 AM

    Seriously Lisa! you can turn anything and everything into a dessert! These brownies seem so tasty, I just cant wait to try them. I adore legumes as much as you do and have them for dinner almost everyday. But never thought about having a dessert made of them. really impressive!

    ReplyDelete
  4. JoanneNovember 11, 2014 at 6:55 AM

    Brownies for breakfast?! sounds good to me!

    ReplyDelete
  5. hudsondebbDecember 1, 2014 at 2:35 PM

    OK! I made these!
    I did use eggs instead of flax but otherwise used your recipe.
    Oh and I used honey for the sweetener.
    It was a big hit and got the family seal of approval!

    Thanks- now we're on a roll and working on other bean desserts.

    Last night I made blondies using your basic recipe, this time with Vallarta beans, adding toasted pecans and shredded coconut. Instead of the cocoa I used coconut flour, butter instead of coconut oil, and 3 eggs instead of 2. Oh and a handful of chocolate chips. Another big success!

    ReplyDelete
  6. JMMay 12, 2016 at 5:11 PM

    I'm allergic to chocolate so I substituted carob powder for these. Delicious!

    ReplyDelete