It’s the return of the black bean brownie!
This one is vegan!
And so much chocolatey goo!
The very first time I ever watched Ina Garten, she was baking brownies for dessert. I remember her words of recommendation distinctly: undercook the brownies. Ohmygah, I LOVE this woman. <- was my reaction. When her brownies came out of the oven, she immediately grabbed a large spoon and scooped a hefty hunk of goo brownie into a bowl with gobs of ice cream. My tastebuds melted all over the place. Since that very day (a few years ago, mind you), I’ve been dying to try molten-y puddingy brownies.
I was inspired to make this dessert for two reasons: a.) I had a sizeable amount of black beans left over from a photo shoot, as well as some strawberries in my refrigerator that needed to be eaten up, and 2.) I wanted to bring a dessert to a dinner with friends that evening.
These turned out to be vegan by pure accident. I had used up the last of my eggs the morning I made these and had already been to the store and didn’t want to go back for a measly pile of eggs. I decided to go the vegan route, using flax eggs (ground flax seed + water) instead. I believe it was the flax eggs that contributed to the puddingness of the brownie, as I think they would have turned out cakier had I used regular eggs. If you attempt the recipe using regular eggs, you’ll still end up with a magnificent brownie, but you won’t get the same result.
All you do in order to make black bean brownies (vegan or otherwise), is rinse a can of black beans…
…add all of the ingredients (except for the strawberries) to a blender…
…blend until smooth…
Stir (don’t blend) in the chopped strawberries…
…resist the temptation to drink the batter by pouring it into a lightly-oiled baking dish, and bake that sucker up. All this batch needs is about 25 minutes in the oven.
After shooting these brownies, I took them – partially eaten, of course – to my friend’s house (the same friend I told you about yesterday) to enjoy with her parents and boyfriend. The tray served the 5 of us comfortably for dessert, as we had eaten a filling dinner beforehand, but if you want to be sure everyone has a hefty portion, I’d recommend doubling the recipe.
Get your goo on!