I was going to cook my Vegan Brownies with Cashew Frosting but I had a bowl of cooked black beans which I was not going to use for lunch so it occurred to me to add them to the batter of my brownies. Therefore, I would have a nutrient dense brownies. I did not think that the black beans would have change so much the flavor, texture and consistency of the brownies! It added moistness, thickness and fluffiness. I had a totally different result so I had to post this new recipe!
When adding the black beans it was mandatory to make some changes to the original recipe. For example, I had to add more agave to the batter to hide the black bean flavor. Instead of almonds, I craved added raw cacao nibs. The baking time was the double.
The Black Bean Brownies are incredibly thick. You can enjoy them with berries and a cup of coffee or a glass of milk.
yield: 12 brownies
1.5 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1/3 cup coconut flour
1 tsp baking powder
2/3 cups cooked black bean
1/2 cup organic agave
1/4 cup raw cacao nibs
a pinch of sea salt
water for mixing
For the frosting:
1/2 cup soaked cashews
1/2 cup vegan milk
1/3 cup coffee
1- Preheat the oven at 180ºC.
2- In a bowl mix all of the dry ingredients very well.
3- Now add the liquid ingredients and stir carefully.
4- Transfer the batter to a food processor and process with the black beans until you get a homogeneous batter.
5- Once the mixture is ready, pour it over the greased brownie squared mold.
6- Put the brownies in the oven and cook approximately for 50 mins. If you want to be sure, insert a toothpick to see if they are done!
7- Once they are done, let cool completely.
For the Cashew Frosting:
1- Process all of the ingredients in the food processor until homogeneous.
1- After the Vegan Brownies are completely cool, pour the Cashew Frosting.
2- Cut and store in the fridge.