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!
Molten Vegan Strawberry Black Bean Brownies
- 2 tablespoons ground flax seed meal
- 6 tablespoons lukewarm water
- 1 14- ounce can black beans drained and rinsed
- 1 teaspoon pure vanilla extract
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 3/4 cup coconut sugar
- 1 tablespoon coconut oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup fresh strawberries chopped
Preheat the oven to 350 degrees F and lightly oil an 8" x 8" baking pan.
In a small bowl, whisk together the ground flax seed and water. Allow it to sit and thicken 10 to 15 minutes, creating vegan flax "eggs"
Add the flax eggs and all of the ingredients for the brownies except for the strawberries to a blender. Blend until smooth.
Fold the strawberries into the batter.
Pour the brownie batter into the prepared baking dish and place on the center rack of the oven. Bake for 25 minutes, or until brownies reach desired done-ness.