Black Bean Brownies

February 23, 2016

You know those moments in life that we really look forward to? Well, one of those little rays of sunshine is happing this week! My momma is coming to visit for 5 days and I’m so excited. We are going on a weekend road trip to Saint Louis, so it should be super fun. Our world has had plenty of stress over the past couple of weeks, so a little time with her, will fix it right up.
I’ve told you before, but momma loves chocolate! I always like to make some kind of treats for our guests so I think I’ll be making her some of these brownies. One of our favorite things to do when we are together is find a near by bakery and taste all kinds of (dairy free/ vegan) treats. Sometimes I get specific request when someone comes to visit and this time, not only was chocolate requested, but so were biscuits.
My mom used to make biscuits everyday and she told me recently that her “healthy” biscuits just weren’t working out for her. I asked her what ingredients she used to use and she said “buttermilk and shortening.” Obviously, we don’t use either of those ingredients so I’ll be fixing up some good ole biscuits, southern vegan style. In the meantime, back to brownies. Here’s the method, see what you think!


1 15 oz. can (about 1 ¾ cups) black beans, rinsed and drained
2 flax eggs (2.5 tbsp flaxseed meal + 6 tbsp water)
3 tbsp coconut oil, melted
¾ cup cocoa powder
1 tbsp aluminum free baking powder
1/4 tsp sea salt
1 tsp pure vanilla extract
2 tbsp almond milk
1/2 cup raw sugar
Grease a 9×5 loaf pan. Preheat oven to 350 degrees F.
Be sure that the black beans are thoroughly rinsed and drained. In a food processor, combine all ingredients until smooth, scraping down the sides, if needed.
The batter should essentially be lump free. Pour into greased loaf pan and top with chopped nuts (if you choose).
Bake for 25-27 minutes or until mixture has pulled away slightly from the edges. Allow to cool for 10 minutes.


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