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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 106.9
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Vegan Gluten-Free Black Bean Brownies calories by ingredient
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Vegan Gluten-Free Black Bean Brownies

Submitted by: URBANEWARRIOR

Introduction

I have modified the traditional black bean brownie recipe to be vegan as well, and focusing on whole foods as opposed to lower calorie manufactured products. I hope you enjoy them! I have modified the traditional black bean brownie recipe to be vegan as well, and focusing on whole foods as opposed to lower calorie manufactured products. I hope you enjoy them!
Number of Servings: 24

Ingredients

    4 ounces unsweetened chocolate
    1 Tablespoon coconut oil
    3 cups soft-cooked black or pinto beans, drained
    1 cup sweet potato, baked, peeled, mashed
    1/4 cup water (to facilitate blending if needed)
    1 tablespoon vanilla extract
    1/4 cup instant coffee
    1/2 teaspoon sea salt
    3/4 cups light agave nectar


    2-Egg Substitute:
    4 tablespoons water
    2 tablespoons Grapeseed Oil (or Canola)
    4 teaspoons Argo brand baking powder (gluten free)

Directions

1. Preheat the oven to 325 F. Line an 11-by-18 brownie pan with parchment paper and lightly grease.

2. Melt the chocolate and coconut oil in a double boiler until smooth. When melted, add the coffee and salt.

3. Put the beans sweet potato, vanilla extract, and melted chocolate mixture into the bowl of a food processor. Process for about 2 minutes, or until thick and smooth.

4. In another bowl, beat the egg substitute until blended with an electric mixer, about 1 minute. Add the agave nectar and beat well.

5. Add the egg substitute mixture to the chocolate. Mix well, and then pour the batter into the prepared pan.

6. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares.

7. Chill to firm, then serve.

Note: I have seen other recipes that substitute 1/4 cup cacao powder for the instant coffee. Sounds like it's worth a try, but I haven't yet myself.

Yield: 24 brownies






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