Description
This flourless skillet brownie uses black beans to create a fudgy, vegan brownie you will love. Served warm, straight from the oven with vanilla ice cream for the ultimate chocolate dessert.
Ingredients
- 1/4 cup + tablespoon melted coconut oil, divided (or other neutral tasting vegetable oil)
- 1 tablespoon + 2 teaspoons ground flaxseed
- 3 tablespoons water
- 1 cup black beans (half of a can, drained and rinsed)
- 6 tablespoons cocoa powder
- optional: 1/2 teaspoon cinnamon
- optional: 1 teaspoon instant coffee or instant espresso
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 1/4 cup coconut sugar, or brown sugar
- 1/2 cup chocolate chips + more for topping (I used a mix of dark chocolate and milk chocolate, any kind will work)
optional toppings for serving
- flaky sea salt
- vanilla ice cream
Instructions
- Prepare: preheat your oven to 350 degrees Fahrenheit. Grease a 6 to 8 inch cast iron skillet with 1 tablespoon of the melted coconut oil. You could also use any other kind of 6 to 8 inch sized dish if you don’t have a cast iron skillet.
- Make a flax egg: To a small bowl add the ground flaxseed and the water, stir to combine. Allow it to rest for 5 minutes while you prepare the remaining ingredients.
- Make the batter: To a food processor add the 1 cup drained and rinsed black beans along with the 1/4 cup melted coconut oil, cocoa powder, salt, vanilla, cinnamon, instant coffee, and the coconut sugar. Once the flax egg has become a gelatinous texture transfer that into the food processor as well. Blend for about 5 minutes, scraping down the sides once or twice, or until the batter is well combined.
- Stir in the chocolate chips: Remove the S blade from the food processor and carefully stir the chocolate chips into the batter. If it’s easier you can transfer the brownie batter to a mixing bowl and stir in the chocolate chips that way.
- Bake: Transfer the brownie batter to the prepared skillet. Use your spatula to evenly spread the batter. Sprinkle with a few extra chocolate chips, if you want. Bake in the center of your oven for 10 to 12 minutes, or until the top of the brownie is dry to the touch, but a toothpick comes out gooey when inserted in the center (we want slightly under-baked brownies because vegan, and it’s SO GOOD that way).
- Cool: Allow the brownie to cool for 5 minutes (the hardest part, I KNOW! But this way you won’t burn your tongue lol).
- Serve: Just before serving top with a sprinkle of flaky sea salt, if desired. And top with a few scoops of vanilla ice cream. Grab some spoons and go to town!!!
Notes
Flax egg substitution: You may be able to swap the flax egg for a chia egg. Ground up the chia seeds in a spice grinder (or coffee grinder), and measure after you have ground the chia seeds. Follow the same directions as written for the flax egg.
Chocolate chips substitution: Use chopped chocolate for similar results.
Dairy free/vegan: Be sure to use dairy free/vegan chocolate chips and ice cream.
Leftovers: We had some leftover brownie. We made sure to eat the brownie that had ice cream on top. I used a spatula to remove the brownie and transfer it to container where I allowed it to cool completely before covering. Keep it at room temp. When you go to eat the leftovers you can either re-heat the brownie in the microwave, and add ice cream on top (this works great). Or you can eat them room temp. Either way is delicious.
