Nobody will be able to guess the secret to what makes these brownies so perfect. Kidney beans add a dense texture while just a hint of coffee balances everything out and keeps them from becoming too sweet. These fudgy kidney bean brownies are a dark chocolate lovers' dream!

Fudgy Kidney Bean Brownies [Vegan]

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Serves

8

Ingredients

  • 1 8-ounce can kidney beans
  • 1/3 cup vegan butter
  • 3 generous tablespoons unrefined sugar
  • 3 flax "eggs" (1 tablespoon ground flax seeds, plus 3 tablespoons water)
  • 1 tablespoon brewed coffee
  • 1 teaspoon vanilla bean paste
  • 1 cup self-raising flour
  • 4 tablespoons cocoa powder
For the Topping:
  • 1/3 cup  dark chocolate

Preparation

  1. Preheat the oven to 350°F.
  2. Place the kidney beans in a food processor and blend until smooth.
  3. In a large bowl, mix the dairy-free margarine and sugar together until smooth. Stir in the flax eggs, coffee, and vanilla bean paste, followed by the kidney beans.
  4. Add the flour and cocoa powder to a separate bowl. Use a sieve to sift and add, bit by bit, to the kidney bean mix. Fold as you go, being careful not to overmix the batter.
  5. Grease a large cake tin or tray and pour in the mixture. Place in the oven and bake for around 45 minutes.
  6. Allow the brownies to cool, then prepare a bowl placed over a pan with around 3cm deep simmering water (any deeper and you risk it getting too hot or bubbling up the side). Break up the dark chocolate, add to the bowl and stir until fully melted and smooth. Use a fork to drizzle over the top of the brownies.


About The Author

Natalie Tamara

See My Recipes

Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales, and tips for cruelty-free living. On a mission to prove every myth about veggie travel wrong, her itchy feet have taken her to almost sixty countries and counting. Home or abroad, Natalie can almost always be found with a camera in her hand and food on her mind.

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