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vegan gluten-free black bean brownies

9/20/2015

 
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these rich brownies have become a favourite of ours!
we've brought them to potlucks, family dinners, and other gatherings too!

ingredients:

  • 1 15 oz. can (1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs (2.5 Tbsp flaxseed meal + 6 Tbsp water)
  • 3 Tbsp coconut oil, melted (or sub other oil of choice. For slightly denser brownies, add 2 oz of unsweetened Baker's chocolate to the oil while it is melting. The batter will be thicker and may need and additional 1 Tbsp of water during pureeing.)
  • 3/4 cup cocoa powder (The higher quality the better)
  • heaping 1/2 cup coconut sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder (alternative for those with corn allergies: 1/2 tsp + 1/4 tsp cream of tartar and 1/4 tsp + 1/8 tsp baking soda)

process:

  • Preheat oven to 350° F.
  • Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
  • Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
  • If the batter appears too thick, add a tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. 
  • Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

  • Store in an airtight container for up to a few days. Refrigerate to keep longer.


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