A wise man named Neale Donald Walsch once said, “Life begins at the end of your comfort zone.”
When Walsch said, “life,” I’m pretty sure he meant brownies. And when he said, “comfort zone,” it’s very likely he was referring to brownie mix.
As soon as you swap that box of Betty Crocker Double Fudge Whatever for a can of black beans, you’ll truly be living.
If you have yet to discover the magical dessert power of beans, you’re really missing out. You can use those lil’ suckers in brownies, blondies, frosting, cake, and so much more!
When baked correctly, beans contribute so much to richness and gooeyness- two essential characteristics of a mind-blowing brownie. Also, beans have tons of fiber (great for digestion), calcium, iron, magnesium (bone strength, woohoo!), and protein (lift, lift, lift). Does this make them healthy enough to be your entire dinner? Yes. Yes it does.
Ultimate Black Bean Brownie
- 1 can black beans
- 1 ¼ cups flour
- 3/4 cup non dairy milk
- 1/4 cup chickpea brine (the liquid from the can of beans; the beans were used in hummus)
- 1/4 cup oil
- 1/4 cup maple syrup
- 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
- 1/3 cup cocoa powder
- 1/4 tsp cream of tartar
- 3/4 and 1/4 cup sugar divided
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla
- 1/8 tsp salt
- 6 Ghirardelli Chocolate Squares 72% Cocoa chopped (or any dairy free chocolate)
- 1/2 tsp sea salt more for topping
- Grease a 8”x8” square baking pan, or line with parchment paper and set aside. Preheat oven to 350 degrees.
- Whisk brine in a standing mixer for about one minute. Slowly add the sugar and whisk for about 30 seconds before adding cream of tartar. It will take a while before you notice much change in the consistency, but don’t lose faith! I keep the whisk at about a speed of 5-6 and the mixture fluffs up in no more than 10 minutes.
- In another bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Blend black beans, vanilla, oil, maple syrup, flax eggs, and milk to a high-speed blender and blend until almost smooth.
- Switch out the whisks for mixers and add the bean mixture to the brine fluff. Mix until just combined.
- Slowly add the dry mixture to the liquid mixture and mix until smooth, with no clumps.
- Reduce speed to 1 and stir in the chopped chocolate.
- Pour into baking pan and top with more topped chocolate and some scattered sea salt.
- Bake for about 35 minutes, until toothpick comes out clean.
- 10 Allow to cool and then take a bite of heaven!