The elusive black bean brownie.
This is my third attempt at making a black bean brownie, and I may have finally succeeded.
The first time I tried to make this brownie variety was perhaps the first vegan dessert I ever tried.
It was... interesting. I remember my friend finally finding it palatable during the after-the-night-out-partying snack session. Desperate times call for desperate measures. And those brownies were definitely part of the latter phrase in this scenario.
After those, I attempted once more... and although there was a slight improvement, I still wasn't sold on the recipe.
Et voilà! At last, I feel comfortable sharing these brownies with you guys. Not only am I comfortable with sharing... I dare EVEN say you get involved in these brownies. Right. Now.
So these brownies are easy-peasy... as long as you have a food processor.
((And, I'm sure I've said this before... if you don't have a food processor, I would really recommend investing in one. I mean, come'on, homemade hummus? Need I say more?))
Black Bean Brownies - What you need:
- 200 grams dark chocolate, melted, then slightly cooled
- 1/2 cup cocoa agave syrup*
- 2 large ripened bananas, smashed
- 1 tablespoon flax seed meal
- 2 tablespoons hot strong brewed coffee
- 1 can black beans (450 grams), drained and rinse (around 1 1/2 cups once drained)
- 3 tablespoons melted coconut oil
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
*I bought this variety of agave for kicks... but if it's difficult to find, I recommend using 1/2 cup of normal agave syrup and 1-2 tablespoons of cocoa powder.
Black Bean Brownies - What you do:
Preheat a 160 degree celsius oven. Grease a pan (with high sides, I used one around 8x12 inches or 20X30 centimetres), and line it with baking paper. Grease the baking paper. Set the pan aside while preparing the brownies.
Melt the chocolate. I melted mine in a microwave by zapping it for 30 seconds, then stirring, and then repeating this process until everything was almost melted. After it sits for a minute or two, the un-melted pieces will slowly melt because the rest of the chocolate is so hot! Don't over cook it - crispy/burnt chocolate isn't fun. Alternatively, you can melt the chocolate over a double boiler. Set the chocolate aside to cool slightly.
In a food processor, blend together the agave, banana, flax meal, coffee, beans, and coconut oil until smooth and lump-free (2-4 minutes). Scrape down the sides and add the baking powder and salt. Blend for another few minutes. Again, scrape down the sides. Add the melted chocolate and blend until everything is well incorporated.
Pour the brownie batter into the pan and smooth it out so there is an even layer.
Bake at 160 degrees celsius for 30 minutes.
Allow the brownies to cool slightly in the pan, and then flip the brownies over onto a cooling rack to cool completely.
Cut into squares and serve.
Oh. P.S.: if you refrigerate these guys, they taste like amazing-delicious-chocolate-heaven-fudge-magic. Yes, that's a thing.
Just a reminding happy note: not only are these brownies vegan, but they're gluten-free too! I said whhhaaat?
Baking soundtrack - Tunes to inspire your inner baker:
It's been freakishly cold in Paris - AND it has been snowing for like two full days now! Definitely some sweater weather lately around these parts.