A few months ago I was tasked with bringing dessert to a dinner at my good friend’s house, but the parameters were gluten-free, dairy-free, and not a fruit dessert. I was a bit stumped—until I remembered: Beans. I wanted to make things approachable, so I set out to develop a black bean recipe that I thought would make a splash even with my Doritos Cool Ranch-loving friend.
The internet is riddled with bean brownie recipes, but none of them speak to me. They often contain nut butters, giving the brownie a nut butter flavor that makes it taste like your local early-2000s health food store. Or they’re rich in regular sugars, which—personally—kind of defeats the point of a bean brownie? I love regular brownies. I make them frequently - I’ll save my cane sugar for those.
I wanted to keep it simple: a five-minute, single-blender, soluble fiber-rich brownie you could eat for breakfast without a sugar crash, and instead recharge from this magnesium, iron rich powerhouse.
Recipe as follows:
Ingredients:
Wet
-85 grams pitted dates (~1/2 cup)
-1/3 cup water (or coffee- will make the brownies incredible)
-1.5 cups black beans drained and rinsed (1 can)
-2 large eggs (can sub in 2 flax eggs)
-3 tbsp oil (I used coconut)
-2 tsp vanilla
Dry
-1.5 tsp baking powder
-64 grams cacao (or cocoa) powder (~3/4 cup)
-1/2 tsp salt
*optional - 1/2 cup chocolate chips.
1)Preheat oven to 350F
2)Blend all ingredients in a blender (I blend wet and then add the dry)
3)Stir in chocolate chips if using.
4) Scoop into muffin tins, garnish with flakey sea salt and bake for 20 minutes.
I remade these last night, as I wanted a sweet snack while I spend my day at Stern Grove today, and was hit with the fact that these black bean brownies might be the easiest possible dessert to make, and they do indeed work with flax egg.
I’ll be eating these brownies for breakfast on the BART, so I guess that is my little way of telling my gut that I love her.
Tell someone you love them, with a brownie or words.
Xoxo,
Bean Supporter
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