Fudgy vegan black bean brownies

Vegan brownies

After 2 weeks of successfully following our vegan diet at home, we have been faced with our first “social challenge”. We were spending Sunday lunch with good friends, and realised we would have to ask them to cook something vegan for us. Thankfully, they took it well and seem to have enjoyed the challenge. Of course, I offered to bring dessert. And I thought it would be a good occasion to test a vegan cake recipe … and not any cake, a chocolate cake! For me a rich, fudgy, melt in the mouth chocolate cake epitomised what I was giving up on a vegan diet, so let’s see if I proved myself wrong here..

I had brought some fruit along to our hosts’ just in case  but this recipe inspired by Minimalist Baker Vegan Brownies really tastes like real brownies; you would never guess they are made with beans! Compared to actual brownies, they are a bit crumblier. I suppose it is because there are no eggs to bind things all together. Although I used “flax seed eggs”, it might not be as efficient. Still, the taste was awesome and texture was still very brownie-like. I think I can make them even fudgier by baking them a bit less. It does not matter if the brownies are slightly undercooked anyway, they are vegan so no raw eggs or dairy to be afraid of!

After trying this recipe, I am now reassured that a vegan diet does not mean giving up good cakes, and I am convinced that if I bring this to another dinner party and don’t let anyone know, nobody would notice! They are THAT good!

What do you need for 10 individual brownies? 1 can black beans – 2 tbsp flax seed meal – 5 tbsp water – 3 tbsp coconut oil – 3/4 cup cocoa powder – 2 tsp maple syrup – 1/2 cup muscovado sugar – 2 tsp baking powder – walnut halves – pinch sea salt

How to make them? 

Black beans1. Preheat your oven to 180 C. Drain and rinse your black beans. If you are using a non-silicon muffin tin, grease it now.

Flax egg2. Add the water and flax seed meal to a small bowl. Stir and let sit for 2-3 minutes until it thickens.

3. Add all the other ingredients (except the walnuts) into your Thermomix for about 1 minute, speed 5. You can also use any other food processor. The batter should not be runny, it should be just like normal cake batter.

Brownie batter4. Evenly distribute the brownie batter into the muffin tins, and top with walnut halves.

5. Bake for about 30 minutes or until the tops are dry and the edges start to pull away from the sides. Mine took a little longer but then I think I could have taken them out earlier for a fudgier texture.

vegan brownie 26. Remove from oven and let cool down completely removing from pan. Be careful when removing the brownies from the tins, they are quite fragile. I have a silicon muffin tin, so it was easier to pop them out but you have to be a bit careful.

Enjoy all by themselves, or with some soy custard, or crushed berries.

This recipe is largely inspired by Minimalist Baker, my go-to blog for this vegan challenge, it has everything from basics to more complex recipes and the pics are lovely. Check it out!

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