Vegan and Gluten-Free Black Bean Fudge Brownies

Vegan and Gluten-Free Black Bean Fudge Brownies

The silent, protein-rich hero of this dessert is, indeed, black beans, but we promise, you can’t even taste them.

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Serves: 12

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:

  1. Preheat oven to 350 degrees. Lightly coat an 8×8-inch baking dish with coconut oil. Set aside.
  2. 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.
  3. 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.
  4. Bake brownies for 25 minutes, until the top layer is slightly firm. Remove from oven and let cool at room temperature before cutting.
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