You’ve probably heard of making desserts with chickpeas, avocados and black beans. Have you tried any? I was on the chickpea train for a while, and now I’ve made black bean brownies for the second time. All of my avocados end up as guacamole, except that time I attempted to make chocolate pudding (you should read it, it’s comical), but I plan on giving it another shot (and follow a recipe this time). So anyway, I’m here to tell you, desserts can be made healthier AND still taste good. These brownies are a perfect example!
Fudge-y, chocolate-y, and no, they do not taste like beans at all. As a matter of fact, the only difference between black bean brownies and regular brownies is the texture. It’s not a bad texture, just a little different. They are moist without being too gooey and they are not crumbly.
I was interested in reviewing the cookbook because my family definitely does not eat enough beans. Since beans are loaded with protein, vitamins, and minerals (and they are cheap!) I would love to incorporate more into our diets. Even if it is in brownie form!
I also want to try Kelsey’s Chickpea Cupcakes and plan on making the Crunchy Roasted Chickpeas very soon! Of course, if you are a more ‘traditional’ bean eater, there are salads, soups, burgers, etc. to choose from.
(reprinted with permission)
Either you’ve heard of this recipe before and love it or you are scratching your head and thinking, “There is no way this is going to be good.” Trust me. It’s good. It’s really, really good. Also, this recipe benefits from the surprising bonus of being a gluten-free dessert option. So go ahead and try it. With about 5 to 10 minutes of actual active cooking time and a brief and inexpensive ingredient list (for which you probably already have everything already), you have nothing to lose and a delicious, fudgy, surprisingly guilt-free world to gain. Canned black beans are used in this recipe for convenience, and the point is to not taste that is made from beans so the quality of flavor is not as important, but feel free to substitute 2 cups of well-cooked black beans.
(Note: This recipe produces a more fudge-like brownie. If you prefer yours more on the cakelike side, double the amount of flax seeds and water.)
Serves 9 to 12
1 (15.5-ounce) can of black beans, rinsed and drained (or 2 cups of well-cooked black beans)
3 tablespoons vegetable oil (coconut oil can be used but will result in a slight coconut taste)
2 1/2 tablespoons of fresh ground flax seeds whisked into 3 tablespoon of warm water*
1⁄4 cup sugar
1/4 cup brown sugar
1⁄4 cup and 1 tablespoon cocoa powder (sifted if need be)
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon coffee (optional but worth it; can be left over from the morning)
1 teaspoon cinnamon
walnuts or dairy-free chocolate or carob chips for topping (optional)
*Blogger’s Note: if not vegan, can use an egg in the place of flax and water
Preheat the oven to 350°F.
Using either a food processor or blender, combine all ingredients except for toppings. Blend well, stopping at least once to scrape down the sides of the blender carafe and blending again. You do not want any large chunks of beans in this batter. It should be very smooth.
Pour batter into 8- by 8-inch glass baking dish. *Blogger’s Note: I suggest spraying pan with cooking spray.
Bake on middle rack of oven for 20 to 25 minutes, or until a knife poked into the center comes out clean.
Cool for at least half an hour before cutting and serving.
*I added chocolate chips to the tops after removing from oven
I was sent the above cookbook for review. No compensation was received, all opinions are my own.
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