Being suddenly dairy-free (thanks, little Anselm!) means that I’ve been unable to indulge my sweet tooth with my usual post-Communion doughnuts and similar treats. In fact, the other day we were out walking and stopped in at the town bakery, and then I realised that there was literally nothing there I could eat. So I just smelled the air for a while and departed, glumly.
Anyway! For the two very good reasons of 1) wanting to convince myself that there are still many delicious things I can eat and 2) wanting brownies, I made me some dairy-free black bean brownies. The post title probably told you that was coming.
The original recipe is here but I messed around with it significantly (as one does). The recipe with my variations is below.
The verdict?They’re… okay. Good but not great. The texture is sort of fudgey-cakey-quichelike, and I would probably add more chocolate. You can definitely taste the beans. It needs more tweaking but it has potential… this is not likely to become a family favourite but I will keep it in my back pocket for entertaining gluten-free / dairy-free friends.
BLACK BEAN BROWNIES
1 can black beans (15 oz)
3 Tbsp vegetable oil
1/4 cup cocoa powder
1 pinch salt
1/2 tsp baking powder
1 tsp vanilla extract
1 ‘glug’ maple syrup
1 tsp cinnamon
3/4 cup brown sugar
Rinse and drain beans.
Put all ingredients in blender and blend until smooth.
Pour into greased 8×8 pan. Bake at 350F until top is dry and edges pull away from the pan, about 30 minutes.