Black Bean Brownies (vegan and gluten-free)

I realized the other day that I haven't really baked anything in a while. The husband and I aren't huge baking (cake, etc.) eaters, so unless it's for someone else, I don't bake anything but bread. The one thing we do make an exception for once in a while are brownies. 

Brownies are so great. I just love them when they're warm and gooey, but still chewy. We fight over the corner pieces all of the time. 

As I was browsing Pinterest yesterday, I came across a recipe for black bean brownies from Minimalist Baker. I had seen this recipe plenty of times, and those brownies always looked so delicious, so I decided that it was the day I would make them. I had all of the ingredients on hand anyway! 

I was so excited about this, I wanted to share and give my own review of this recipe. 

Vegan Gluten Free Black Bean Brownies: A Pinterest Review

The best part about this recipe was that I only needed a food processor and a baking pan. Easiest clean-up plan ever! I was a bit concerned after blending everything because the batter was a bit runnier than how I felt it was described in the original recipe. They baked seemingly great despite that! 

Black Bean Brownies

I added sliced almonds to the brownies because for some reason, the whole chocolate/almond combination was really calling out to me. Maybe next time I'll go with walnuts. I learned today that they're a great source of omega-3! I like mixing things up anyway.

Black Bean Brownies

Note to me for next time: They need quite some time in the pan to cool before putting them on the rack. I lost two because of my excitement in getting them out and cooled. Well, they "lost" their form, is all. I gobbled them up, gooey mess and all.

Black Bean Brownies

Honestly, I went for these because they were vegan and gluten-free, but I feel like they aren't the healthiest because there is quite a bit of organic cane sugar in them. They are pretty packed with fiber though.

In either case, they needed to pass the husband test, and I think they did! They have just the right amount of chewy outside and gooey inside. Nothing quite matches a real brownie, but this comes in pretty high on the list. By the way, they definitely taste better the second day - I would know, since I had one for breakfast.... :)

Black Bean Brownies

Makes 12 - Serves 1 Chocolate Craving Female
From Minimalist Baker

1 3/4 (1 15oz can) cups black beans, well rinsed and drained
2 heaping Tbsp Flaxseed Meal
6 (90g) Tbsp water
3 Tbsp (45 g) coconut oil, melted
3/4 cup (72 g) cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup (105 g) organic cane sugar, slightly ground (I ran it through my food processor)
1 1/2 tsp baking powder

Optional fun toppings: crushed walnuts/pecans, sliced almonds or semisweet chocolate chips

1) Preheat oven to 350 degrees F (176 C).
2) Lightly grease a 12-cavity standard size muffin tin. 
3) Combine the flaxseed meal and water in the bowl of the food processor. 
4) Pulse a few times and then let stand for a few minutes.
5) Add all other ingredients (besides toppings) and puree for  about 3 minutes. Scrape down the sides as required
6) If the batter is too thick, add a Tbsp or so of water and pulse again. It should be quite thick, but not runny.
7) Evenly distribute the batter into the muffin tin.
8) Optional: Sprinkle with toppings of your choice
9) Bake for about 25 minutes, or until the tops are dry and the edges start to pull away from the sides.
10) Remove from the oven and allow to cool for 30 minutes before removing GENTLY from pan (I used a spoon to help with that). The insides are meant to be gooey, so don't be too alarmed if they are quite moist. Besides, they're vegan, so it's okay :) 

Store in an airtight container for up to a few days. 

 

I would definitely recommend this recipe to anyone who is adventurous enough to try it out! As a matter of fact, I think I'll try these on a vegan, gluten-free friend next week!

What about you? Will you try making these A+ brownies this weekend?