‘Almond Joy’ Black Bean Brownies [Vegan]

by Sarah on September 3, 2013 · 21 comments

So, I’m not really into the whole hiding healthy foods in dessert just to make yourself feel better about eating something you shouldn’t feel bad about eating anyway” thing.*

*As opposed to the whole “sometimes everything a fruit or a vegetable pairs well with chocolate” thing…

Unless, perhaps, your child is going to die of malnutrition unless you stick some carrot puree in their ice cream.

Actually, carrot ice cream sounds kind of good.

But, when someone from my PhD cohort brought black bean brownies to class last week, I must admit, I wanted to give her recipe a whirl.

Not that I followed her recipe.* Not really.

*When do I ever follow a recipe?

I lessened the sugar (also using a NuNaturals stevia baking blend instead of sugar), used homemade coconut butter instead of added oil, and made them vegan.

I also added some intrigue and crunch-and allowed them to be given a more enticing name--by adding almonds and coconut.

Nothing holds a candle to a ‘real’ fudge brownie.

Howver, I might just be a day dream black bean believer after all.

‘Almond Joy’ Black Bean Brownies

[Serves 2-4]

  • 1 can black beans,rinsed and drained
  • 1/2 cup sugar (I used a stevia baking blend from NuNaturals.)
  • 1/4 cup cocoa powder
  • 2 Tbsp. coconut butter or oil
  • 2 Tbsp. flax seed¬†
  • 1-2 Tbsp. flaked coconut
  • 1-2 Tbsp. sliced, slivered, or chopped almonds
  • 2 tsp. vanilla extract
  • 1 tsp. butter extract
  • 1-2 tsp. brewed coffee
  • cinnamon
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except flaked coconut and almonds in a food processor.
  3. Process until smooth, adding no more than a tablespoon of water to help everything blend (if necessary).
  4. Add coconut and almonds. Process or pulse just until incorporated evenly.
  5. Spoon and spread mixture into a small baking pan.
  6. Bake 20-45 minutes, depending on size of pan/thickness of brownies.
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