Vegan Bean Brownies?
I don’t know many who can pass up a good brownie. I rarely bake a pan of brownies because inevitably, I eat at least half of the pan. However I may start making them more frequently thanks to a recent experiment I tried.
I made very tasty Vegan Blondies a couple of weeks ago inspired by Ambitious Kitchen; using chick peas in the recipe intrigued me. I thought why not try black beans as a substitute for oil, eggs, or applesauce when making brownies.
I purchased Ghirardelli Double Chocolate Brownie mix (If you visit Ghirardelli’s Facebook page, you can get a $1 off coupon), added a 15 oz can of Bush’s black beans, rinsed, drained, and pureed in the food processor, and 1C of water. I combined those three simple ingredients, and baked it at 325° for 25-30 minutes.
Family members in my house vary in age, from 3 to 63. Everyone enjoyed this scrumptious treat and I felt good eating this surprisingly chocolatey, and moist dessert.
I purchased Ghirardelli Double Chocolate Brownie mix (If you visit Ghirardelli’s Facebook page, you can get a $1 off coupon), added a 15 oz can of Bush’s black beans, rinsed, drained, and pureed in the food processor, and 1C of water. I combined those three simple ingredients, and baked it at 325° for 25-30 minutes.
Family members in my house vary in age, from 3 to 63. Everyone enjoyed this scrumptious treat and I felt good eating this surprisingly chocolatey, and moist dessert.
Ingredients:
- 1 Box of Brownie Mix
- 1 15 oz can of black beans
- 1 C of water
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