Updated: Mar 28, 2019
We are definitely not a vegan family but I do try my best to try to make healthier food with less processed ingredients. These brownies are not going to replace your super gooey and fudgy brownie recipe but they are pretty delicious. I made these brownies to take to a dinner party and they weren't a huge hit with the non-vegans but the kids loved them and eat every mouthful. I've made black bean brownies other times when we were fasting or not eating grains. The caramel sauce is what takes these brownies over the top, and add a little non-dairy whipped cream and these may be a new healthier take on dessert. If your try out the recipes leave me a comment and let me know what you thought of this recipe.
Black Bean Brownies with Vegan Caramel Sauce
2 bananas, ripe
3-15.5oz cans black beans, rinsed, drained, and dried
10 dates, soaked in water for at least an hour and drained
1/4 cup maple syrup
1/2 cup cocoa powder, unsweetened
1/4 tsp salt
1 tsp vanilla extract
2 tbsp coconut oil
2 tsp baking powder
2 tbsp instant coffee or espresso
Vegan Caramel Sauce ingredients:
1 can coconut milk, full fat or lite
1/2 cup maple syrup
2 tsp vanilla extract
1 tbsp coconut oil
pinch of salt
Pre-heat oven to 350ºF. Add all ingredients to the food processor bowl and blend until smooth. Grease a a 9x9 baking dish with coconut oil and pour batter into pan. Bake for 40-50 minutes, or until brownies are dry and cracked on top and have pulled away from the sides of the pan. If the brownies are still a little loose in the center put them back into the oven at 15 minute intervals. These brownies more so need to dry out in the oven not bake, it that makes sense. They will still be fudgy in the middle.
In a sauce pan, on medium/high heat, add all ingredients for caramel sauce and whisk together. Once boiling turn heat down to simmer. Whisk every few minutes for about 30 minutes. Cook until sauce has darkened in colour and thickened to preferred consistency. Store caramel sauce in an tight container in the refrigerator.