Black beans add the signature fudge-like texture to these brownies from the High-Protein Plant-Based Diet for Beginners cookbook. Our suggestion? Swirl in chunky peanut butter or almond butter for even more added plant power and a nutty, crunchy texture.
What you need:
⅓ cup coconut oil, melted, plus more for baking dish
2 tablespoons chia seeds
⅓ cup water
¾ cup room temperature vegan milk
⅓ cup agave
1 teaspoon vanilla extract
1 (15-ounce) can black beans, drained and rinsed
½ cup quinoa flour
¼ cup cacao powder
½ teaspoon baking powder
½ cup raw unsalted walnuts, crushed into pieces
What you do:
- Preheat oven to 350 degrees. Lightly coat an 8×8-inch baking dish with coconut oil. Set aside.
- In a small bowl, stir chia seeds and water. Let sit for 5 minutes to form a thick gel, stirring halfway through. Into a blender, add chia mixture, milk, agave, coconut oil, vanilla, and black beans. Blend mixture into a creamy purée.
- In a medium bowl, stir flour, cacao powder, and baking powder. Pour bean mixture into dry ingredients and stir to form a thick batter. Pour into prepared baking dish. Gently press walnuts into top of batter.
- Bake brownies for 25 minutes, until the top layer is slightly firm. Remove from oven and let cool at room temperature before cutting.