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VegWeb.com  |  Recipes  |  Desserts  |  Brownies  |  "Blackies" (Black Bean Brownies) « previous next »
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Recipe submitted by Nadiana, 09/24/08

"Blackies" (Black Bean Brownies)

Ingredients (use vegan versions):

    1 (15.5 ounce) can black beans, rinsed and drained
    equivalent of 3 eggs (I used 3/4 cup of applesauce + 1 1/2 teaspoon baking powder)
    3 tablespoons vegetable oil (I used canola)
    1/4 cup cocoa powder (or maybe a little bit more if you want them very chocolate-y)
    1 pinch salt
    1 teaspoon vanilla extract
    3/4 cup vegan sugar, or a little more if you want them sweeter
    1 teaspoon instant coffee OR mint extract to taste (optional)
    1/2 cup vegan chocolate chips (optional, but highly recommended)
    cayenne pepper to taste (optional, and don't use if using mint. But otherwise highly recommended.)

Directions:

Preheat oven to 350F (175C).

Blend everything together in your blender, and then pour it all into a greased 8" X 8" pan.  Bake for 30 minutes or until the top is dry and the edges pull away from the side of the pan.

These are extremely gooey-- keep this in mind!!

You can't taste the beans at all, and I practically ate the whole pan myself, they were so good.  Try them-- you'll be glad you did!  Smiley

Serves: 8-16

Preparation time: 40 minutes

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-shea-
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« Reply #1 on: September 24, 2008, 07:15:04 PM »

This is crazy. Madness. I need to try this.

Using Nadiana's suggestions and making 10 bars WITH chocolate chips you get:

Calories 202  Calories from Fat 64

Total Fat 7.1g
Saturated Fat 2.5g
Total Carbohydrates 32.5g
Dietary Fiber 3.3g
Sugars 21.5g
Protein 4.1g
 
Calcium 7% • Iron 7%

*Sorry, the first time I posted this I added it up wrong.*
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Nadiana
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« Reply #2 on: September 25, 2008, 12:40:24 AM »

I did find a way to make these a bit cakier (they're still pretty gooey, though)-- I added some baking powder and cut down a bit on any added liquids. 

Either way, sooo good.
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virginiah
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« Reply #3 on: September 25, 2008, 07:50:27 AM »

hmmm..no flour in this recipe? weird. I have heard of adding pureed black beans to boxed brownie mixes so I guess this idea isn't too far off.
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lamecarrot
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« Reply #4 on: September 25, 2008, 12:14:26 PM »

Shea~
were those values per brownie or for the whole pan? Thanks, these sound crazy Smiley
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virginiah
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« Reply #5 on: September 25, 2008, 02:45:23 PM »

Shea~
were those values per brownie or for the whole pan? Thanks, these sound crazy Smiley

That would be for each brownie.
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Nadiana
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« Reply #6 on: September 27, 2008, 12:29:09 AM »

Nope-- no flour!  The beans actually replace the flour in this recipe, which is why it comes out so gooey.  But do try cutting down on the liquids a bit and adding baking powder for a less gooey blackie.  It all comes down to texture preference; it's just as yummy gooey as it is in its more solid form.  I love it with chili powder and ginger and coffee extract added to the batter.
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« Reply #7 on: September 27, 2008, 08:44:11 PM »

I followed the recipe except I left out a tablespoon of sugar.

I got a pan of chocolate pudding with a crust of brownie/chocolate chips.

I might try it again though... and just eat at as pudding.
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missmeow
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« Reply #8 on: September 28, 2008, 08:44:40 AM »

Any suggestions for a another type of bean to substitute?  Black beans are not very common where I am.. are they a dense bean?
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Nadiana
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« Reply #9 on: September 28, 2008, 10:08:47 AM »

Hmm.  I've not tried them with a different kind of bean before, so I can't vouch for how they would work.  But I would imagine that things like turtle beans, aduki beans, and mealier/starchier-type beans with a mild flavour would work OK.  If you try it, let me know how it comes out.

As for it being pudding-like, you probably had too much liquid in the batter; make sure you rinse/drain/dry the beans really well, and you might need to cook them a little longer.  You might want to try the suggestions I posted for making it a little cakier.  But hey, eating it with a spoon is pretty good, too.  Smiley
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Birdperson of Berkshire
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« Reply #10 on: September 29, 2008, 10:31:02 AM »

OK, so I made these last night, cooked up some black beans specially cos I hate tinned beans, and my first reaction upon taking them out of the oven was mm, OK, but not the best - but def not the WORST - brownie I've ever eaten. I didn't put in enough cocoa or sugar, but that's my fault for eyeballing the recipe, being too lazy to measure. But I had one this afternoon and the texture is the best brownie-texture ever! My brownies normally turn out like cake. But these stay moist and fudgy - and apart from the occasional bit of bean, the fault of my hand blender - these are fantastic. I will add choc chips next time and more sugar to win my fiance over, but I am def making these again. And I don't feel too guilty having one with a cup of coffee  Thumbs Up
Thanks Nadiana for a great (if weird!) recipe!
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Birdperson of Berkshire
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« Reply #11 on: September 29, 2008, 10:31:55 AM »

Oh, whoops, and I added a couple tablespoons self-raising and soy flour in place of the apple sauce.
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sharway
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« Reply #12 on: October 01, 2008, 11:42:31 PM »

Not bad! Very fudgy, which can never be a bad thing when we're talking about brownies. There was a teensy bit of an aftertaste, which may have either been my brand of beans OR the soya flour I subbed in for egg replacer. In either case, it was very subtle, so it didn't bother me at all, although the omni I shared with may disagree.
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yoyolovesfood
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« Reply #13 on: October 03, 2008, 01:25:30 PM »

Any suggestions for a another type of bean to substitute?  Black beans are not very common where I am.. are they a dense bean?

You can substitute chick peas (garbanzos) for black beans.  I've made garbanzo brownies numerous times (including for a health fair) and people were in shock that brownies could be made with beans and couldn't believe how delicious they were. Smiley
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« Reply #14 on: October 05, 2008, 09:03:46 PM »

Oh yeah, VERY IMPORTANT NOTE!! *Store these in the fridge.* It will be okay to keep these out on the counter for a day or so, but after that the beans start to get a little funky.
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