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"Blackies" (Black Bean Brownies)

What you need: 

1 (15 1/2ounce) can black beans, rinsed and drained
3 egg replacers (I used 3/4 cup applesauce + 1 1/2 teaspoons baking powder)
3 tablespoons vegetable oil (I used canola)
1/4 cup cocoa powder
pinch salt
1 teaspoon vanilla extract
3/4 cup vegan sugar
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 (don't use if using mint, but otherwise highly recommended)

What you do: 

1. Preheat oven to 350 degrees F. Grease 8x8" pan.
2. Blend everything together in your blender, and then pour into prepared pan.
3. 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!

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
8-16
Recipe Category: 

SO HOW'D IT GO?

Lamecarrot, how's your blender? It's probably not ever going to be super smooth unless your blender is a good one. As for the flour, Birdperson said the she added a couple TB. of flour in place of applesauce.

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So- I was really psyched to try these.. and followed the recipe closely (minus the oil, as i didnt have anything but olive) but that was replaced with apple sauce. This, unfortunately didnt come out as i'd hoped (and read). Any tips on how to get the beans super smooth? I think this recipe needs a little flour, or at least something to help it be a little more.. brownie-ish. I'm totally willing to try this again, so PLEASE any tips???

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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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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. :)

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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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Oh, whoops, and I added a couple tablespoons self-raising and soy flour in place of the apple sauce.

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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  ;)b
Thanks Nadiana for a great (if weird!) recipe!

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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.  :)

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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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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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