I've come across many Black Bean Brownie recipes, but I don't think I've ever been 100% satisfied with one... there would either be too much sugar, too much butter or too many eggs. Or I was allergic to half of the ingredients (I'll be posting more on this later). All I wanted was a brownie that tasted authentic, sweet and fudgy, like it was from a bakery. I didn't want black bean taste at all, I didn't want it to be cakey, I didn't want it to be bland.
I got all I asked for with these brownies!! These are super fudgy, super moist and super chocolatey!
However, it was no easy task... these brownies caught me off guard in so.many.ways. It's actually kind of ridiculous how many mistakes I made in the baking process, how many things I forgot, and how many things I wasn't supposed to do. But despite all of my mistakes, the end result somehow turned out incredible.
Onto my mistakes, shall we? First, I wanted to bake these using brown rice flour as the combination of rice and beans create a complete protein. However, I ran out of rice flour just last week and had to sub in quinoa flour. Wow, my first mistake and I was already a nervous wreck! This was my first time using quinoa flour and I didn't know how it would taste or what kind of texture it would provide.
After whisking the dry ingredients I walked to the fridge only to find that I was out of applesauce too! I did have strawberries and blueberries though. I chose the blueberries because I knew they were sweet and delicious after digging into them the other day, and possibly the day of ;)
After pureeing the blueberries, I realized that I forgot to preheat the oven. Panicky little Jessica ran to the oven, pressed a couple buttons and ran back to the mixing bowl. Frustrated and trying to hurry, I dumped in half a teaspoon of baking soda. Wait! Brownies don't use baking soda!! As of now, I'm just laughing. Could I do anything else wrong? Will I trip on my way to the oven and splatter brownie batter everywhere? Well, if I did, I could totally see myself licking it off the walls...
Fudgy Black Bean Brownies: [eggless, sugar free, low fat, high fiber, GF, vegan]
(makes 9 large brownies)
144g (3/4 cup) Granulated Erythritol*
60g (3/4 cup) Regular Cocoa Powder (unsweetened)
34g (1/4 cup) Quinoa Flour
1+1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Instant Coffee (I used Starbucks VIA Columbia)
1/4 tsp Salt
20g (3 tbs) Ground Flaxseed
1/3 cup Unsweetened Almond Milk
1/2 cup + 1 tbs Fresh Blueberry Puree**
one 15.5oz can Black Beans, drained and rinsed well
14g (1 tbs) Canola Oil
1/2 tsp Vanilla Extract
*I made this again with 1 more tbs in an attempt to make them sweeter but I didn't notice a difference. If you want super sweet brownies add 1/2 tsp of stevia extract or top with this healthy white icing
**These brownies have no blueberry taste. I couldn't even tell they were in there! No one will notice either, they will be focused alllll on the chocolate
1. Preheat the oven to 350 degrees Fahrenheit and line an 9" brownie pan with parchment paper both ways, set aside.
2. In a small bowl, stir the flaxseed and almond milk together, set aside to thicken.3. In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
4. Rinse ~1 cup of fresh blueberries and puree in a blender. Pour all of the puree into a cup (no need to rinse out the blender, but try to pour at as much as possible). Measure 1/2 cup + 1 tbs and add back into the blender (drink the remaining blueberry puree ;D ) along with the black beans, oil, vanilla and thickened flaxseed mixture. Puree until all of the beans have been liquified. Pour into a clean large bowl.
5. Add 1/3 of the dry ingredients to the blender mixture and whisk. Add another 1/3 of the dry to the wet and whisk, then finally add the last 1/3 and whisk again (batter should be thick, feel free to fold in ~1 cup of chocolate chips, you chocolate-lovers!)
6. Scoop the batter into the prepared brownie pan and spread to the edges. Bake for 45 minutes. To test if the center is cooked tap the surface and if it's firm and springs back, it's ready. Let cool for about 30-40 minutes in the pan, then flip onto a drying rack top-side/ugly-side down. Peel off the parchment paper and let cool completely before slicing.
Note: These get even better if eaten the next day! I didn't know it was possible, but they got even more fudgy and chocolatey. I suggest wrapping half of the brownies for later and eating the remainder the day of... you know, just so you can compare the two ;)
Finally, the nutrition label you've been waiting to see!
*wipes tears from eyes*
I never thought this day would come! A 100-calorie brownie that tastes like 1,000... a brownie that is super fudgy yet low in fat... a brownie that is full of flavor yet low in sugar. I seriously couldn't believe how good these were. Especially after my gazillion kitchen errors. Feel free to grab an extra brownie, no guilt involved! I'm in heaven. These truly taste like bakery-style brownies (especially the corner pieces!). Next time I make these I'm going to add 1/2 tsp of butter extract to make it even more "bakery-style."
PS: try the peanut butter swirl version!