It turns out that black beans can give your brownies that fudgy texture, without having to add oil or vegan butter. This vegan dessert from the Plantifully Lean cookbook sneaks in protein and fiber under the guise of the beloved chocolate baked good.
What you need:
2 (15-ounce) cans black beans, drained and rinsed
1⁄2 cup unsweetened cocoa powder
1⁄2 cup whole wheat flour
1⁄2 cup unsweetened applesauce
1⁄2 cup maple syrup
3 tablespoons powdered vegan egg replacer
2 teaspoons vanilla extract
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup vegan mini chocolate chips
What you do:
- Preheat oven to 375 degrees. In a food processor, combine beans, cocoa powder, flour, applesauce, maple syrup, egg replacer, vanilla, baking powder, and salt. Process until completely smooth.
- Into an 8-inch square baking pan, scrape batter. Sprinkle with chocolate chips and bake for 30 to 35 minutes. Let cool slightly, then slice into 9 even pieces and serve.