Ooey-gooey brownies.

Yes! Bring on the beans.

Mustn’t I use black beans to make brownies look like brownies? No, no, no, those things are perfect for fish tacos but are way too dry for brownies. I’ve searched my brain and pantry long and hard and finally created what I believe are some pretty tasty vegan and gluten-free brownies, with no more than 1/3 cup of sugar in the whole 9×13 pan. That’s like a drop in the bucket compared to most brownies. Compare it to other “bean brownie” recipes to see what I mean.

Preheat oven to 350° & In a blender mix:

  • 2 c beans (one drained 15oz can of pinto, kidney, even cannellini beans will work; it’s the cocoa power that makes things chocolaty, no need for black beans to do that.) Yay! 😉
  • ⅔ c ground flaxseed meal
  • ⅓ c tofu
  • ¾ c pitted and chopped dates
  • ¼ c peanut butter
  • ¼ c applesauce
  • ⅓ c sugar
  • ¼ c stevia
  • ½ c cocoa powder
  • ¼ c coconut oil
  • 2 t vanilla
  • 1 t baking soda
  • ½ t salt

I cherish my Vita Mix, our prized kitchen possession, but if you don’t have a heavy duty blender, blend ingredients separately or by twos and then mix in a mixer. Finally stir in ¾ c chocolate chips (or less, I used ⅔ cup chips). Spread into oiled 9×13 pan. Bake for 30-35 min at 350°.  Allow to cool for a few minutes.

Et violà !

Enough to fool any chocolate lover. Enjoy.


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