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Dark Chocolate Fudge Brownies with Black Beans

⅓ cup coconut oil, room temperature, plus extra for greasing pan
Superfine sugar or rice flour for dusting baking dish
2 cups cooked black beans
2 flax seed eggs (2 heaped Tbsp ground flax meal mixed with ½ cup water and left for 5 minutes)
¼ cup brown rice syrup, or more, to taste
¼ cup agave nectar, or more, to taste
¼ cup Kahlua liqueur (or brewed decaffeinated espresso)
2 tsp vanilla extract
½ cup unsweetened cocoa
2 Tbsp tapioca starch or corn starch
½ tsp salt
½ cup chopped dairy-free dark chocolate or dark chocolate chips
½ cup chopped walnuts
Icing sugar for sprinkling

Ingredients

Dark Chocolate Fudge Brownies with Black Beans⅓ cup coconut oil, room temperature, plus extra for greasing pan
Superfine sugar or rice flour for dusting baking dish
2 cups cooked black beans
2 flax seed eggs (2 heaped Tbsp ground flax meal mixed with ½ cup water and left for 5 minutes)
¼ cup brown rice syrup, or more, to taste
¼ cup agave nectar, or more, to taste
¼ cup Kahlua liqueur (or brewed decaffeinated espresso)
2 tsp vanilla extract
½ cup unsweetened cocoa
2 Tbsp tapioca starch or corn starch
½ tsp salt
½ cup chopped dairy-free dark chocolate or dark chocolate chips
½ cup chopped walnuts
Icing sugar for sprinkling

Cooking Instructions

  • Preheat the oven to 180°C.
  • Prepare an 8"x8" (or 10"x7") glass or ceramic baking dish by greasing it with a little coconut oil and sprinkling it lightly with sugar or rice flour.
  • In the bowl of a food processor, blend together the black beans, flax eggs, brown rice syrup, agave, Kahlua, vanilla, and coconut oil.
  • In a large bowl, sift together the cocoa, starch, and salt. Whisk in the wet ingredients to blend well. Taste the batter; if you prefer it a little sweeter, add some more syrup.
  • Stir in the chocolate chips and walnuts.
  • Transfer the batter to the prepared baking dish and bake until the batter is set but still wobbly, about 20 minutes.
  • Allow to cool to room temperature before cutting into 1-inch squares.
  • Ideally, refrigerate for a few hours to allow the brownies to set.
  • Dust lightly with powdered sugar just before serving. The brownies are even better the next day!
  • Makes approximately 3 dozen 1-inch brownies.
  • Do not eat until chilled as they need to set.
Serves 36 people

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