Black Bean “Brownies”

Based on a recipe from Activist Mommy, but adapted to be less mushy for my taste.

Black Bean “Brownies”:

Non-stick cooking spray
1/2 cup (39 g) quick-cooking oats
1/2 cup (47 g) shredded coconut
1/4 cup (48 g) raw sugar
1/4 cup (30 g) carob powder
1/2 cup (100 g) roasted chestnuts or other nuts
15 ounces (1 can, 425 g) cooked black beans, drained and rinsed
2 ripe medium bananas
8 dried dates
2 tablespoons (30 ml) unsweetened almond or other nondairy milk, more if needed
1 teaspoon pure vanilla extract

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
Place oats, coconut, and sugar in food processor. Blend until finely ground.
Add the rest of the ingredients. Blend until perfectly smooth, scraping sides occasionally, and adding extra milk if the batter is too stiff.
Place into prepared pan, leveling with a spatula.
Bake for 27 minutes, or until the brownies are set and firm to the touch
Let cool on a wire rack, still in the pan. Chill for at least 4 hours before slicing and serving.
Enjoy cold, store in fridge.

  • ninaki says:

    I really want to try making this without sugar using agave. What adjustments do you think should be made??

  • Celine says:

    I would simply add 1/4 cup agave instead of the sugar, and not make any other changes. that’s if you’re using carob powder. if using cocoa powder which is less sweet than carob, you should add a bit more, probably 6 T in all [not added to the 1/4 cup] or 1/3 cup, as well as throw in a bit more ground oats.

  • Celine says:

    ninaki: a quick note that I have been planning on making these with agave for a while and am just about to do it, so if you want to wait to make sure it works, give me a few days.

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