Vegan and Gluten-Free Black Bean Fudge Brownies

Black beans add the signature fudge-like texture to those brownies from the Excessive-Protein Plant-Primarily based Food regimen for Newbies cookbook. Our suggestion? Swirl in chunky peanut butter or almond butter for much more added plant energy and a nutty, crunchy texture. 

What you want:

⅓ cup coconut oil, melted, plus extra 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 uncooked unsalted walnuts, crushed into items

What you do:

  1. Preheat oven to 350 levels. Calmly coat an 8×8-inch baking dish with coconut oil. Put aside.
  2. In a small bowl, stir chia seeds and water. Let sit for five minutes to type a thick gel, stirring midway by. Right into a blender, add chia combination, milk, agave, coconut oil, vanilla, and black beans. Mix combination right into a creamy purée.
  3. In a medium bowl, stir flour, cacao powder, and baking powder. Pour bean combination into dry elements and stir to type a thick batter. Pour into ready baking dish. Gently press walnuts into prime of batter.
  4. Bake brownies for 25 minutes, till the highest layer is barely agency. Take away from oven and let cool at room temperature earlier than chopping.
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