A few months ago I posted a black bean brownie recipe. My beautiful dog Ruben had just passed away, my heart was in pieces and I wanted to make something comforting, sweet and dark, like my boy. So, I made black bean brownies and they were lovely.
THESE ARE BETTER!
I have been playing with the recipe trying to make it as brownie-like as possible. The trick is, you have to suck it up and use a goodly amount of sugar. If you want cake, use less. I don’t want cake. I want rich, dark, gooey, chocolate brownies, the kind that make your eyes roll back in your head a little. My eyes rolled.
So Ruben, my beautiful, dark, sweet, gooey, delicious spirit; these are your brownies and each time I eat them I will think of you and how lucky I was to have walked next to you for 15 years.
These brownies are so easy to make. It’s all whipped up in the blender. Who doesn’t love that?
Deliciously rich, gooey and full of chocolatey goodness, these vegan black bean brownies are simple to make and easier to devour.
- 1 x 400g black beans rinsed and drained
- 1 cup coconut or rapadura sugar
- 1/3 cup raw cacao or cocoa
- 1/2 cup sunflower seeds
- 1/4 cup dark chocolate buds
- 1 flax egg or egg replacer or regular
- 1/4 cup sunflower or vegetable oil
- 1 tsp vanilla extract
- 1 good pinch of sea salt
- 1/2 tsp baking powder gluten-free if required
- Preheat the oven to 170 degrees C
- Grease a 12-pan muffin tray
- Place the sunflower seeds in a food processor and pulse to a meal. Add the other ingredients, except the dark chocolate buds, and process to a smooth batter.
- Add the dark chocolate buds and pulse twice.
- Distribute the batter evenly amongst the muffin moulds and bake for 20 minutes
- Remove from the oven and allow to cool completely before removing from the pans.