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!

Vegan Black Bean Brownies

Recipe by Lisa Turner 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 Print this recipe 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

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