I finally think I’ve cracked it!
After months of experimentation with different types and quantities of beans, sweet potatoes, flax seeds, peanut butter and coconut oil, I think I’ve developed the healthy, flourless, low-fat vegan brownie recipe of my dreams. They are soft on the inside, crumbly on the outside; coconutty, chocolately, not overly sweet, and with a nod to decadence.
From morsels resembling rock cakes, to mashed potatoes masquerading as muffins, I’ve found the magic formula. Black beans work. As does using the puree attachment of my hand blender. Less flax, more water. And, as confirmation that I’ve come up with a successful recipe, two non-vegans (and a vegan!) seemed suitably impressed with my offerings.
I’m so thrilled to have finally created this recipe I’m going to make it with every crazy combination of flavours I can think of. But for now, here’s the all-important peanut butter version. Because how could my first offering to the vegan brownie world not be a peanut butter one?
Edit: I started out making these brownies using a hand blender, but they work just as well (and with less brownie mixture affixing itself to the wall) using a food processor.
- 1 tin of black beans (400g / drained weight 240g)
- 8 dates, pitted
- 2 flax eggs (2 tbsp ground flax seeds combined with 6 tbsp water)
- 20g melted coconut oil (about 2 tsp solid), and extra for the muffin tin if required.
- 2 tbsp maple syrup (or other liquid sweetener)
- 2 tsp baking powder
- 4 tbsp cocoa powder
- Pinch Himalayan pink salt
- 40g vegan dark chocolate, cut into small pieces
- 4 tsp peanut butter
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Make the flax eggs and set aside.
- Drain and thoroughly rinse the beans and combine with the dates in a food processor. Add in the coconut oil, maple syrup, baking powder, flax eggs, cacao powder and salt and process again until combined. It should be light and fluffy.
- Stir the chocolate pieces into the brownie mixture by hand.
- Use a teaspoon to put a little of the mixture into each muffin hole and press down lightly. Next, add ⅓rd of a teaspoon of peanut butter to each and then use the remaining brownie mix to cover the peanut filling.
- Cook for 20 minutes. Once cooled, store in the fridge.