Flour? Who needs it! Eggs? See ya! White refined sugar? Peace out! Yes, it is possible to bake decadent brownies without these ingredients. Check ’em out…
I finally jumped on the band wagon and made black bean brownies! I’ve made chickpea brownies a few times and loved them, you can check those out here, but these have got to be one of the yummiest desserts I’ve made so far. They’re moist, fudgy, chocolaty and vegan, dairy and gluten-free! I had a hard time getting all the batter into the pan without eating it all. I then frosted it with mint-chocolate icing…to die for!
Now, these still are a treat, they do have a decent amount of sugar. However, I no longer cook with white refined sugar, but instead use coconut sugar like this one which does not spike your blood sugar like plain white sugar does.I also use gluten-free, vegan, non-GMO chocolate chips and a good, high quality cocoa powder. It just tastes SO much better with high quality ingredients – and it’s better for you!
So let’s get to it…Print Recipe
1 15oz can of black beans, rinsed and drained
2 flax eggs – 2 1/2 Tbsp of flaxseed plus 6 Tbsp water
3 Tbsp of Earth Balance or coconut oil, melted
3/4 cup of cocoa powder
1/2 cup coconut palm sugar
1/4 tsp sea salt
1 tsp pure vanilla extract
1 1/2 tsp baking powder
2 Tbsp vegan chocolate chips
Mint Chocolate Icing
1/4 cup vegan chocolate chips
1 Tbsp Earth Balance or coconut oil
2-3 drops mint extract (optional)
Preheat oven to 350F. Add flaxseed and water to a blender or food processor, pulse a few times and let it rest for a few minutes. Add remaining ingredients except for the chocolate chips. Blend until smooth. The batter will be thick, but if you feel it is too thick you can add some water or almond milk a little bit at a time, you do not want the batter runny! Grease an 8 x 8 inch baking dish. Pour batter into the dish and sprinkle chocolate chips on top. Bake for about 25 minutes until the edges start to pull away from the pan. Remove from oven and let cool.
For the icing, melt the butter and chocolate together. Once melted, stir in the mint extract. Smooth over top of cooled brownies. Cut into 9 squares. Try to stop at just one! Store leftovers in the refrigerator.
Nutritional Info per square
205 Calories, 28g Carbs, 9g Fat, 6g Protein, 234mg Sodium, 15g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.