Two-Bite Black Bean Brownies

The other day I was in the mood for a tasty – but healthy – chocolaty treat, and with some recently cooked black beans on hand, I decided to whip up a batch of these black bean brownies. It was a few years ago that I first became aware of the concept of black bean brownies, and back then it didn’t bother me to bake with a bunch of vegetable oil and eggs. There are quite a few recipes online for these tasty treats, but many of them call for eggs and quite a bit of oil. I was on a mission to find a healthy, vegan option to bring to work for my last team meeting before I leave. This is what I came up with – and they were a hit!

If you’re in a pinch, canned black beans will work, but let me just tell you why I’m so in love with home-cooked beans lately.

1. It's much more cost-effective to buy dry beans in bulk vs their canned counterparts
2. Many cans have been found to contain bisphenol-A (BPA) in their lining, although some brands such as Eden Organic do state on their label that their cans are BPA free
3. Just about everyone has experienced the gas, bloating, or even stomach pains associated with eating this magical fruit. Cooking beans at home allows you to intervene before the canning process to help eliminate the discomfort-causing culprits through the process of soaking. Here's how it works:

Long Soak

This is (in my opinion) the most beneficial soaking method, however it does require some planning. Sift through dry beans to remove any rocks or shrivelled beans, and cover with filtered water until beans are covered by at least a few inches of water. The beans will expand a lot as they soak. 1 cup dry beans = 2-3 cooked beans. Soak for 2-8 hours depending on the beans. The larger the bean the longer the time they'll need to soak (6 hours to overnight for large beans like chickpeas, about four hours for medium beans like black beans). It's totally fine to leave the beans soaking for longer than the recommended times, just make sure to replace the water every 8 hours or so.

Short Soak

If you're short on time or forgot to soak your beans overnight, you can bring a pot of water to a boil, add the dry beans, and allow them to boil for a few minutes. Remove from heat and let sit for at least at least an hour. Thoroughly drain and rinse, and cover with fresh water prior to cooking.

No Soak

Some smaller beans and legumes such as lentils and split peas don't necessarily require soaking, however I still like to soak them for at least an hour just to be on the safe side. As with anything, the choice is yours. If you're short on time, these are usually fine to cook without soaking.



Once soaked to your liking, drain (very important), rinse, and bring to a boil with fresh water. Skim off any foam, reduce heat to a simmer, cover and follow the suggested cooking time in the table below.  If adding salt or any other seasoning, it's best to add near the end of cooking to ensure you don't disrupt the cooking process. However, a sea vegetable called kombu is a great addition to the beans during cooking as it adds numerous minerals and vitamins, as well as aids in digestibility. Check beans about half an hour prior to the end of cooking. You'll know they're done when they squeeze easily between your fingers.

1 cup dry beans	Cooking time
Adzuki	45-60 minutes
Anasazi	60-90 minutes
Black (turtle)	60-90 minutes
Black-eyed peas	60 minutes
Cannellini	90-120 minutes
Chickpeas (garbanzo)	120-180 minutes
Cranberry	60-90 minutes
Fava	60-90 minutes
Great northern	90-120 minutes
Kidney	60-90 minutes
Lentils	30-45 minutes
Lima beans	60-90 minutes
Mung	60 minutes
Navy	60-90 minutes
Pinto	90 minutes
Split peas	45-60 minutes

Now for the recipe!

Two-Bite Black Bean Brownies

gluten free, dairy free, egg free, refined sugar free

Makes 12 two-bite brownies

Ingredients

1 3/4 cup black beans (cooked or a 15 ounce can, drained and rinsed)
2 flax eggs (2 1/2 tbsp freshly ground flax seeds + 6 tbsp hot water)
3 tbsp melted coconut oil + 1 tsp to grease muffin tin
3/4 cup cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup honey
1 1/2 tsp baking powder
1/4 cup dark chocolate chips (optional)


Directions

1. Preheat oven to 350 F
2. In a food processor, combine freshly ground flax seeds with 6 tbsp hot water. Pulse to combine, and let sit for a few minutes (about 5-10) until an egg-like consistency is reached
3. While waiting, grease a regular sized muffin tin with coconut oil
4. Add remaining ingredients and process until mixture is well combined
5. Distribute into muffin tins, and top with chocolate chips (if using)
6. Bake for about 20-25 mins, until edges are dry
7. Remove from oven and let sit in muffin tin for 30 mins before serving (always the true test of willpower)
8. Enjoy, and try not to eat the whole batch by yourself!

Inspired by Culinary Couture