Ingredients: 15oz can black beans, drained and rinsed 2 bananas 1/3 cup agave nectar 1/4 cup cocoa 1 tbsp ground cinnamon 1 tsp vanilla extract a few drops mint extract *optional 1/4 cup raw sugar **optional 1/4 cup quick/instant oats chocolate chips *optional chopped walnuts *optional
** if you're bananas are really ripe (browning) you probably won't need the extra sugar; I suggest making the batter without it, then taste testing it to see if you need to add more sugar.
Directions: 1. Preheat 350F 2. Combine all ingredients, except oats, in a food processor or blender 3. Blend until smooth, scrapping sides as needed 4. Stir in the oats 5. Pour into a greased 8Ã--8 in pan 6. Bake approx 30 minutes, toothpick test 7. Allow to completely cool before slicing ** if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour
I've actually made those before and they were quite tasty. I love that dessert can have protein and no one has any idea it was made with beans. I've even given them to someone who hates beans and they loved them.
But when I just want a super fast, super easy brownie recipe, I just get a vegan friendly boxed brownie mix and mix it with 5oz of seltzer.
When I tell people they were made with only seltzer, they can't believe it.
I've also mixed the boxed brownie mix with a can of black beans and that's worked out just as well.
I use a similar recipe. Different but still good. 4 ounces unsweetened chocolate 1 cup unsalted vegan butter 2 cups soft-cooked black beans, drained well (15 oz. canned is fine) 1 cup walnuts, chopped 1 tablespoon vanilla extract (or, almond works well) 1/8 cup coffee grounds 1/8 cup coffee 1/4 teaspoon sea salt 4 ripe bananas (or applesauce works, too) 1½ cups agave nectar1 cup coconut (optional)
Preheat the oven to 325°F. Line an 11- by 18-inch jellyroll pan with parchment paper and lightly oil. Melt the chocolate and 'butter' until chocolate is completely melted. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a few spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee, coffee grounds, and salt. Mix well and set aside. In a separate bowl, smash bananas until creamy. Add the agave nectar and beat well. Set aside. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.Add the banana mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup banana mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the banana mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)