Vegan + Gluten Free Chocolate and Black Bean Brownies

One of my oldest friends came to stay this weekend, she’s a vegan and was spending 6+ hours getting tattooed on Saturday, so I knew she’d need something sweet and delicious as a treat after all the pain.

I’ve read considerable amounts about black bean brownies and wanted to experiment once I happened upon said pulses, this conveniently happened on Saturday afternoon. They were the first thing I baked when I returned home because I was worried that they might turn out awful, if they were I would have had more time to make something else. They were delicious! No curious flavour or texture, just some brownies that everyone can enjoy being vegan and gluten free. They’re also easy to make sugar free, I added a few tablespoons of vanilla sugar for flavour.

I had questioned as to whether other beans could be used to make these or other brownies, but didn’t experiment, my next plan will be to see if I can make blondies with a white bean and maybe red velvet brownies with a  red bean. I think you understand where I’m coming from here. If you do experiment, let me know, I’d love to see how they turn out.

The brownies keep for a good 3 – 4 days in an airtight container but if they last 24 hours you’re doing something wrong.

Vegan + Gluten Free Chocolate and Black Bean Brownies

1 tin black beans
40g cocoa powder
40g oats
40g vanilla sugar
40g coconut oil
75g agave nectar
4tbsp almond milk
1/2 tsp baking powder
100g dark chocolate, finely chopped

Preheat oven to 180C/Gas Mark 4.

Combine all ingredients but the chocolate and the almond milk in a food processor until smooth. Add almond milk along the way to reach a wet cakey like consistence.

Stir half the chocolate and pour into a greased square tin, then sprinkle the rest of the chocolate on top.

Bake for around 15 minutes or until a skewer comes out clean.

Leave to cool for at least 10 minutes before cutting.

Portion into 12 or less and enjoy.