Saturday, March 21, 2015

Vegan Black Bean Brownie Recipe

I've been trying hard to cut back on sugar, and adding more of the things we get with WIC and our local food pantry into our diets. I tried to make this recipe by substituting applesauce in place of the sugar, but it tasted like straight-up cocoa powder... So instead, I reduced the sugar by 3/4 cup, and it tasted much better. My husband ate his in approximately 30 seconds, so extra fiber, protein, and antioxidants for the win! :) 

I look forward to "tweaking" more recipes and sharing them here on the ole blog. Stay tuned for who know what I'll post next! :) 


Vegan Black Bean Brownies
adapted from No Meat Athlete's Recipe

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
1 ½ cup sugar
1 1/4 cup cocoa
1 15 oz can black beans
1 tsp vanilla
2 ¼ c. applesauce
½ c. + 1 T. cold water

Preheat the oven to 350 degrees.

Mix together the flour, salt, baking powder, sugar, and cocoa, making sure to break apart any clumps from the baking powder.

Rinse beans well and return to can. Fill the rest of the can with cold water. Puree beans and water in blender or food processor. (I used our Ninja Kitchen System).

Add bean puree, vanilla, applesauce, and the cold water to dry ingredients. Stir until combined.

Pour into a greased 9×13 pan.  Bake for 30-40 minutes, rotating the pan halfway through.  [Mine were closer to 40 minutes]. When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  It’s important not to overbake in the oven because they will keep baking once you take them out.
Let brownies cool completely before cutting.


(Or cut off a piece and make sure that they taste good, like we did!) 

click here to PRINT this recipe :) 

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