SRC: Black Bean Brownies

When I was assigned We Heart Vegan for this month’s Secret Recipe Club, I knew I was going to find some great recipes. Brittany started her blog as a way to show everyone that good vegan food can not only be healthy, but appealing to everyone. I naturally cook mostly vegetarian and vegan, meat only a couple of times a week, so am always looking to expand my recipe collection. I figured I’d find some great gluten-free recipes too.

I loved Brittany’s blog so much, I actually made attempted two recipes this month. I was inspired by Brittany’s Potato and Garlic Chive Soup, but didn’t have the time to execute the actual recipe. I turned to my trusty crockpot to help me out. Unfortunately the potatoes I used (Irish potatoes from my CSA share) were way too starchy. I doubled the liquid amount but still ended up with a gummy mess. Luckily some take out tacos helped me recover quickly from the traumatic event.

Recipe two was amazingly successful. Brittany’s Grain Free Brownies both tempted and scared me. I had heard of black bean brownies but they sounded suspicious. I mean really, chocolate and beans? I altered the recipe a bit, relying mainly on my food processor to help prepare the 2 minute batter. It tasted pretty good, but when I pulled the tray out of the oven I was convinced a second failure had found me. They were midnight black and cracked all along the top. Dry I thought. Until I poked them–and they actually sprang back to meet my finger!

I couldn’t wait the full 10 minutes Brittany recommended before cutting into them. So moist. So delicious. So perfect. Forget gluten-free baking, I would easily line these up to any brownies out there. The recipe makes 15-16 brownies. Good luck just eating one.

• Black Bean Brownies (adapted from We Heart Vegan)
• 1/2 c unsweetened applesauce
• 1 tbsp coconut oil
• 2 eggs
• 1/2 c almond flour
• 15 oz can black beans, drained
• 1/2 tsp sea salt
• 1 tsp instant espresso powder
• 1/4 c sugar
• 1/3 c cocoa powder
• 1/2 tsp each baking powder and soda
• 1/2 c dark chocolate chips

Preheat oven to 350°F. Grease a 9×9 baking dish, or in my case a 7×11.

In a food processor, puree all ingredients except chocolate chips until smooth. Stir in chocolate chips. Pour batter into prepared baking dish.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool, slightly, slice and devour.

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