Delicious Vegan Brownies
/It is a cold and rainy day here in San Diego, which makes it perfect for baking brownies! Who am I kidding....any day is great for brownies :)
My favorite brownie recipe comes from my dear friend, Lacey. I am sharing this recipe with her permission, and I highly recommend following her on Instagram for food inspiration (@sweetleifcafe).
We have tested these brownies on everyone, from kids to football coaches, and they always get a thumbs up. Just don't tell anyone that they are actually healthy and packed full of protein and fiber.
Black Bean Brownies
Ingredients:
1 1/2 cups cooked black beans; or 1 (15 oz.) can drained and rinsed
1/4 cup creamy raw nut butter
5-6 tablespoons raw cacao powder
2 tablespoons ground flax seeds
2 teaspoon vanilla extract
1 cup coconut sugar
2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/2 tsp baking soda
3/4 cup dark chocolate chips (dairy free)
Directions
Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.
To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed.
Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan.
Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. Enjoy!
