This vegan brownie may sound a little unusual having been made largely with black beans, but I must encourage you to give this, or any of the numerous Black Bean Brownie recipes that can be found on the web, a try. I’m sure you will be truly astounded just how delicious, moreish and satisfying a black bean brownie is.
I’ve made these brownies several times, and on each occasion those we’ve shared them with have had no idea what-so-ever that they include a significant quantity of pulses. It really is amazing how thoroughly blending the ready to use beans and adding a few easily found ingredients to the bean pulp can result in such a delicious bake which is so beautifully chocolatey, fudgey and satisfyingly moreish.
Our vegan black bean brownies with walnuts are delicious and robust with a dark chocolate flavour. And even though I’m not a huge fan of dark chocolate, these brownies were still a definite winner. The flavours within the brownies meld together beautifully in the hours following the bake, and so for that reason I’d certainly recommend showing a little restraint and serve the brownies the day after they’re made.
Those who know me and my blog, Only Crumbs Remain, well will know that I enjoy my treats. Perhaps, I must admit, a little too much at times. I’m not naturally drawn to products which are labelled as low fat or low sugar for instance, preferring to enjoy a little of what I fancy. But these vegan brownies are definitely an exception to that mind-set. You really wouldn’t know that they’re low in saturated fats, packed with proteins and free of refined sugar. It really is great to have that satisfaction of having a homemade treat which is undoubtedly healthier than its counterpart and yet still satisfies that need for something yummy.
Even though this chocolate brownie recipe is vegan, gluten free and free of refined sugar there are no fancy ingredients which can be
difficult to find. All of the ingredients were easily found in our local supermarket, even the panela sugar, which I used recently in our fruit crumble with panela sugar, was logically located in the sugar section of our Sainsbury’s supermarket. Or you could consider buying jaggery instead which I believe is the same product just with a different name, from Asian stores or the Asian section of your local supermarket at a more purse friendly price.
So, here’s how to make Black Bean Brownies with Walnuts.
super fudgey just like a brownie should be. Those you share them with
will have no idea that these brownies are made with black beans. It’s
incredibly easy to make with everyday ingredients. As well as being
suitable for vegans, this brownie recipe is also gluten free, free of
refined sugar and low in saturated fats, but packed with flavour.
Prep Time: 10 mins Cook Time: 20 – 25 mins Yield: 1 tray producing 9 large slices, or 16 smaller pieces
1 x Brownie Tin measuring 20cm x 20cm
Food Processor or Stick Blender
- 330g Black Beans (drained weight from a can / carton) rinsed and well drained
- 50g Oatmeal (if relevant, check the pack to ensure they’re gluten free)
- 60g Cocoa Powder
- small pinch of Salt
- 80ml Vegetable / Sunflower Oil + extra for preparing the brownie tin
- 1.5 tsp Vanilla Extract
- 100g Panela Sugar (see note b below)
- 30ml Maple Syrup (see note c below)
- 50g Vegan Dark Chocolate (either from a block finely chopped, or choc chips)
- 50g Walnuts, roughly chopped
To make with a food processor:
Place all of the ingredients apart from the chocolate and walnuts into the food processor and blend until smooth and well combined.
To make with a stick blender:
a) Place the black beans into a bowl and pulverise with a stick blender.
b) Add the oatmeal and blend aiming to breakdown the oatmeal a little further. Add the cocoa powder, salt, vegetable oil, vanilla extract, panela sugar and maple syrup and blitz again with the stick blender until well combined and as smooth as possible.4. Add the chocolate & walnuts. Add the finely chopped vegan chocolate (or vegan choc chips) and the roughly chopped walnuts to the mixture. Stir until well distributed. 5. Fill the brownie tin. Spoon the brownie batter into the prepared tin. Smooth it out with a spatula or the back of a spoon, ensuring it is level and sat in the corners well. 6. Bake. Place into the oven and bake for about 20 – 25 minutes until the brownie has a nice crust but is still very slightly soft when prodded. 7. Cool. Remove the brownie from the oven and set onto a cooling tray. Allow to cool fully in the tray. Use the excess greaseproof paper to lift the brownie from the tin and place it onto a board. Slice into pieces. Use a pallet knife to remove the pieces from the greaseproof paper. Store in an airtight container. 8. Enjoy!
Notes: a) Black Bean Brownies are best enjoyed the day after they are made to allow their flavours to meld together. b) Consider replacing the panela with jaggery, an unrefined sugar made from sugar cane, which can be sourced from the Asian shops or the Asian section of supermarkets here in the UK. c) You could consider substituting the maple syrup for runny honey if not preparing these for a vegan.
This post has been shared with:
Cook Once Eat Twice hosted by Corina at Searching for Spice