Do you ever get the feeling that I love brownies!?
Yep…another week, another brownie recipe. But we can never have too many brownies, can we? Especially when they are THIS good. And especially when they are flourless and vegan!
These fudgy Black Bean Brownies are my idea of heaven.
They are rich, decadent, indulgent, gooey – everything you would want in a brownie!
However, they are also made from black beans, meaning they are flourless, gluten-free AND vegan.
In fact, even the frosting itself is made with goodness, thanks to creamy, dreamy avocados.
When it comes to dessert, it doesn’t get much healthier than these brownies…
In fact, these black bean brownies are one of my all-time favourite recipes. Perhaps my favourite! They really are -that- delicious, and I guarantee that you won’t notice you’re eating beans at all!
Don’t believe me? My boys came back for seconds, then thirds, and I had to stop them when it came to fourths…
To make these vegan, I used my favourite ingredient of aquafaba (it really does work wonders in vegan baking!), which helps to give these their gooey texture.
There’s also a LOT of luscious, dark chocolate. And the better quality the chocolate, the better the brownies will be!
Are you ready to get baking?
Fudgy Black Bean Brownies
- For the brownies –
- 3/4 cup coconut oil or butter, packed
- 170g dark chocolate, cut into chunks
- 1/2 cup aquafaba
- 3/4 cup coconut sugar
- One tin (400g) black beans, drained
- 3-4 tbsp coconut flour
- 2.5 tbsp cacao powder
- Large pinch salt (to taste)
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 tsp vanilla paste
- 100g dark chocolate chips
- For the optional frosting –
- One ripe avocado, de-seeded and peeled
- 130g dark chocolate, finely chopped
- 2-3 tbsp maple syrup
- Pinch salt
- 1 tsp vanilla paste
- Hazelnut milk, to thin
- Preheat your oven to 170C. Start by making your brownies. Gently melt your coconut oil or butter in a pan until liquified. Remove from the heat, then add the 160g chocolate chunks. Cover with a tea towel and allow to stand for a few minutes. Whisk smooth until the chocolate has completely melted (if needed, apply a touch more heat).
- Whisk the aquafaba and coconut sugar into the chocolate mixture and set aside for a few minutes.
- Add the black beans to a high-speed blender. Pour in the chocolate mix, then blend until completely smooth.
- Pour into mixing bowl, then stir in the cacao, 3 tbsp of coconut flour, salt and vanilla. Fold in the 100g dark chocolate chunks. Allow to stand for five minutes – you want the mixture to fall in a “soft dollop” from the mixing spoon. If it’s too runny, add in the extra tablespoon of coconut flour.
- Spoon into a lined brownie tin, then place in the oven to bake for 23-27 minutes, or until the brownie is firm on top but slightly gooey inside – I bake mine for 24 minutes. Or, if you prefer a firmer brownie, let it cook a little longer. Remove from the oven, allow to cool and then place in the fridge (this gives it a magic texture – trust me!).
- If you are making the frosting… (the avocado frosting is best eaten immediately after making – otherwise, I recommend making a simple ganache) gently melt your dark chocolate in a bain marie or microwave. Place in a blender with the avocado, maple syrup, salt and vanilla. Blend smooth, adding a splash of hazelnut milk to thin – you want it spreadable, so don’t add too much!
- Spread the frosting onto your brownies, then cut into slices and enjoy immediately!