Try It // Black Bean + Carrot Brownies

>> Wednesday, April 9, 2014

This recipe! As I wrote earlier this week, it's sort of like these healthy Carrot Brownie Bites meet these Red Velvet Black Bean Brownies. And they have a protein-rich, vegan baby. Which actually reminds me to address a question I often get: "You're not vegan, so why do you bake mostly vegan goods?"

Totally curious, I understand.

So, no. I'm not vegan, but I do make an effort to eat a primarily plants-based diet. I also spent the bulk of my "formative" years learning how to cook and bake as a vegan; it's just what I know how to do. When it comes to cookies, cakes, etc. and baking sans eggs -- it also has a lot to do with taste. I can usually faintly taste eggs in something, and though I love eggs . . . baking does something odd to the flavor -- at least for my palate. It's as simple as that.

So, this is a long introduction to these vegan brownies. I've had great success baking black bean brownies over more traditional varieties for some reason (and following the strict instructions for this INCREDIBLE batch). Why fix it if it's broken? I whipped up this batch the other day when I was trying to come up with something sweet that Ada could eat. Then I ended up eating almost the entire lot myself.

Makes 12 delicious, vegan brownies with hidden health benefits!

What you'll need . . .

  • 1 cup black beans, drained + rinsed 
  • 1/3 cup pureed carrots*
  • 1/3 cup maple syrup 
  • 3 tablespoons olive or canola oil
  • 2 tablespoons smooth peanut butter 
  • 1 tablespoons vanilla extract 
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup + 1-2 tablespoons whole wheat flour 
  • 1 tablespoon baking powder 
  • 2 handfuls chocolate chips semi-sweet
  • Handful of nuts, if you want more protein!

Method . . . 

  1. Preheat your oven to 350 degrees F. Lightly grease a standard muffin tin and set aside.
  2. In a food processor or blender, combine the black beans, carrot puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract.
  3. In another bowl, whisk together the whole wheat flour and baking powder.
  4. Then add the wet ingredients to the dry (should get really fluffy and a bit stiff). Then fold in the chocolate chips -- do no over-mix.
  5. Spoon by big heaping tablespoons and divide evenly among the 12 muffin tin slots. Then with slightly moistened fingertips, press the tops to flatten.
  6. Bake for 15-20+ minutes, until slightly pulling away from pan at edges and set in the middle.
  7. Let cool before eating (the flavor develops better after cooling).
  8. Store in an air-tight bag or container in your fridge for up to a week.
* To make carrot puree, wash and scrub a couple medium to large carrots and chop off ends. Then chop into smaller pieces and either steam or boil until soft. Puree in a food processor or blender until smooth with a tablespoons or three of water. You could also use store-bought pumpkin puree.

// Nutrition Info

Per brownies there are 145 calories, 19 g carbs, 7 g fat, 3 g protein, 80 mg sodium, 8 g sugar. Not too shabby in my opinion. Though these counts change depending on how many chocolate chips you use, if you include nuts, etc.

If you're looking for a way to use up that last cup of Roasted Carrot + Miso Soup, you'll want to check back for tomorrow's post. I love the mix even more in my hummus dip!

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