"Blackies" (Black Bean Brownies)
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)
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!
SO HOW'D IT GO?
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.
Oh, whoops, and I added a couple tablespoons self-raising and soy flour in place of the apple sauce.
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!
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. :)
Any suggestions for a another type of bean to substitute? Black beans are not very common where I am.. are they a dense bean?
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.
Shea~
were those values per brownie or for the whole pan? Thanks, these sound crazy :)
That would be for each brownie.
Shea~
were those values per brownie or for the whole pan? Thanks, these sound crazy :)
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.
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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