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Mexican Black Bean Brownies

Created by Nicole Axworthy
Found in: Dairy free, Vegan, Nut free

Prep Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes
Serves: 
16 brownies

 

These decadent black bean brownies are a fun and healthful way to indulge your sweet tooth. Spread on the vegan chocolate ganache frosting to take them to the next level!

Ingredients: 

For the brownies:

  • 1 (15 oz.) can black beans
  • 1 cup cane sugar
  • ½ cup sunflower oil
  • ½ cup unbleached all purpose flour
  • ¼ cup cocoa powder
  • 2 tbsp flax meal
  • 2 tbsp arrowroot starch
  • ¼ tsp baking powder
  • ½ cup dairy-free chocolate chips

For the frosting:

  • 1 cup dairy-free chocolate chips
  • ¼ cup non-dairy milk
  • 2 tbsp virgin coconut oil
  • ¼ cup powdered sugar
Directions: 

For the brownies:

  1. Preheat the oven to 350°F and line a square 8 x 8-inch pan with parchment paper.
  2. In a food processor, combine the beans, sugar, and oil. Process until smooth. Add the flour, cocoa powder, flax meal, arrowroot, and baking powder and process until well combined. Add the chocolate chips and pulse to distribute the chips through the batter.
  3. Transfer the batter to the prepared pan, smoothing out the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

For the frosting:

  1. Set a double boiler over low heat. Melt the chocolate chips along with the non-dairy milk and coconut oil, stirring occasionally. Once melted, remove from heat and sift in the powdered sugar. Whisk until smooth. Spread frosting over the brownies and place in the fridge to set, about 30 minutes.  

 

Mexican Black Bean Brownies | Que Pasa Foods

Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.