Pinto Bean Brownies (Gf, V)

We have been busy making lots of "beany" desserts with our abundance of leftover beans from dinner! We made raw chocolate chickpea fudge, raw navy bean cookie dough, and a peanut butter bean fudge. We were all kind of bummed by the amount of extra beans we had, but turns out it has led us to a great discovery of bean desserts!


When it came around to pinto beans, I honestly thought this would be the failure of the bunch. Pinto beans have a very distinct flavor that I wasn't so sure we would be able to cover up, but luckily I was wrong. I have yet to be convinced that chocolate can't fix most things, including a big bowl of pinto beans!


I'm calling these brownies because that's what we ate them as, but they could also be used as a base for a chocolate cake. They come out pretty soft and sweet, and I can imagine that with some icing and decoration on top you could get people to eat beans for their birthday!



Pinto Bean Brownies


Ingredients:

  • 2 cups pinto beans

  • 3 Tbsp salted almond or peanut butter (If not salted, add salt to taste to the batter)

  • 2 flax eggs (2 Tbsp flax meal + 4 Tbsp warm/hot water)

  • 2 Tbsp maple syrup or honey

  • 2 Tbsp coconut oil, melted

  • 1/3 cup cocoa powder

  • 1/2 cup brown sugar, packed

  • 1/2 cup chocolate chips (I use Enjoy Life)

  • 1 1/2 tsp vanilla

  • 1/2 tsp baking soda

  • 1/4 tsp cinnamon (optional)


Directions:

1- Blend beans, flax eggs, maple syrup or honey, almond butter, coconut oil, and vanilla in a blender until smooth. You should not have any lumpy beans left!

2- Pour mixture into a bowl. Add cocoa powder, sugar, cinnamon, baking soda, and chocolate chips. Stir until combined.

3- I cooked these brownies in a pie pan because that's what I had on hand, but you can use a square 9x9 pan as well. Spread a thin layer of coconut oil on the pan to keep the brownies from sticking.

4- Bake at 350 for 40 minutes, or until the mixture no longer jiggles and a toothpick comes out clean.






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