Login: Kristin Meier
The husband was requesting some healthy, homemade desserts, so I put on my thinking cap and apron and got baking. I must say that the batter was delicious! (a bonus of being vegan is eatting batter without concern of dying of salmonella from raw eggs!)
I made 3 kinds of brownies using this batter: Chocolate Walnut, Chocolate Raspberry, and Chocolate Peanut Butter Brownies. All three were winners!
3 (15 ounce) cans of black beans, drained and rinsed
4 ripe bananas
1/3 c agave nectar
1/3 c black strap molasses
½ c unsweetened cocoa
2 T cinnamon
1 T vanilla
1 t almond extract (optional)
1 ½ c old fashioned oats (check label for gluten free)
¼ c ground flax seed mixed with ¼ c water
For Chocolate Walnut Brownies:
Add ½ c crushed walnuts (or slivered almonds) to the batter prior to baking.
For Raspberry Brownies:
Cut in ½ c organic raspberry preserves into the batter in the baking pan prior to baking.
For Peanut Butter Brownies:
Microwave ½ c peanut butter for about 20-30 seconds until creamy. Cut smooth peanut butter into the batter in the baking pan prior to baking.
Preheat oven to 350 degrees. Add all ingredients, with the exception of oatmeal, to a food processor and blend until smooth. Add in oatmeal and mix thoroughly. Add batter to greased baking pans (I used 3 9×9 pans). Bake for about 30-40 minutes, until toothpick comes out clean. Allow to cool in pan before scraping sides with a knife and inverting onto cooling rack. Cool completely prior to slicing. Enjoy!
Inspiration: The Happy Herbivore, by Lindsay Nixon: Black Bean Brownies