For quite some time I’ve been searching for a good vegan brownie recipe that didn’t require black beans. Not that I have anything against black bean brownies, but I’ve never been able to make it work personally.
So it was to my delight that I found a really great recipe that I modified and my own! I like baking without the addition of added refined sugar, and always have chia seeds on hand rather than ground flax, so I tend to use them more often.
For my first time trying this recipe, they turned out pretty well. The addition of maple syrup adds a good amount of sweetness without making them overly sweet like so many brownies I’ve had, and the walnuts add a nice textural difference. The outside of these is a little dry so I will either bake them for a little less time next time, or add a little less flour.
Despite the crumbly-ness, they’re still pretty moist on the inside and definitely satisfy that craving for chocolate that so many people have, thanks to the unsweetened cocoa powder in the recipe.
For a brownie, I’d say these are pretty good for you (and they taste good, too – that’s what everyone really cares about!)
They’re also VERY easy to make – you only need one bowl, one pan, and whatever measuring and mixing utensils requires, in addition to the ingredients for the recipe.
I’ve already eaten two of them today so they’re definitely going to be a regular for me!
Black Bean-less Vegan Brownies
– 1/4 cup coconut oil, melted
– 1/4 cup natural creamy peanut butter (you can use almond butter, too!)
– 2/3 cup maple syrup
– 3/4 cup unsweetened cocoa powder (or cacao)
– 1/4 tsp salt
– 1 tsp vanilla extract
– 2 chia eggs***
– 1/2 cup flour (you can use almond flour to make this gluten free/paleo)
– 3/4 cup chopped walnuts
*** a chia egg can be used to replace a flax egg or regular egg in a recipe. To make one chia egg, combine 1 Tablespoon of chia seeds with 3 Tbsp of warm water and let it sit until gelatinous. Make as many as you need for a recipe!***
1. Pre-heat your oven to 325 C and oil/grease a 9×9 square pan
2. Put the peanut butter, coconut oil, and maple syrup in a medium sized bowl and whisk thoroughly until combined
3. Add the cocoa powder 1/4 cup at a time, mixing with each addition. Add the vanilla after all of the cocoa powder has been combined, as well as the salt and chia “eggs”
4. The mixture should be fairly thick, almost resembling icing. Add the flour and use a rubber spatula to fold it into the mixture, until no flour remains visible on the sides of the bowl or in the brownie mixture
5. Fold the walnuts in last
6. Pour the batter into the greased pan and even it out with your spatula
7. Bake the batter at 325 C for 25-35 minutes**
8. Cool for a couple of hours before cutting and serving!
**Baking time will vary depending on how you like your brownies! For goo-ier brownies, bake them for a shorter time, for firmer brownies, bake them a little longer. Just check on them every not and then to make sure they’re cooking alright and not burning.**
That’s it! You’re done. Now you can enjoy some chocolatey goodness. This recipe maybe takes an hour from start to finish, and clean up is easy because it’s a one-bowl recipe.
Dairy free, refined sugar free, can be made gluten free – but very importantly, cruelty free!