This weekend, Solomon and I are taking a bunch of the students from the college to D.C. Per their request, I am baking for the bus ride, and bringing the following: challah, pumpkin everything cookies, and brownies. But I decided to put a little twist on brownies, and attempt black bean brownies which I have seen floating around the blog world for awhile. I’m always game for trying something new, so I figured, what the hey? I modified (slightly) this recipe from No Meat Athlete. I didn’t have as much cocoa as the recipe called for, so I thought that maybe adding carob chips would make up for it. Instead, I accidentally grabbed chocolate chips, meaning these are no longer vegan. They are delicious though, and you can’t taste the beans AT ALL. These are some of the moistest, gooiest brownies I have ever had, here’s hoping college students like them!
Preheat oven to 350 degrees
- 1 1/2 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 2 1/4 cups raw sugar
- 1 cup cocoa
- 4 tsp instant coffee powder
- 1 15 oz. can black beans, rinsed and filled with fresh water
- 1 tsp. vanilla
- 1 cup water
- 1 1/2 cups chopped walnuts
- 1/2 cup chocolate or carob chips
- 2 tbsp. agave nectar
-Mix together flour, salt, sugar, cocoa, and coffee powder.
-Puree the can of black beans and water (hint: do not use a mini-prep or you will have black bean liquid everywhere!). Add this to the dry ingredients. Add the remaining ingredients, and stir to combine.
-Pour into a 9 x 13 pan. I actually used a Baker’s Edge pan, so that every piece has a crumbly end!
By the way…how fun is this pan?
-Bake 25-35 minutes (mine took 35), rotating once halfway through. The center of the brownies are firm when they are cooked, if they look liquidy, they are not done!