Vegan/Gluten-Free Black Bean Brownies

I normally avoid "healthy" adaptions of baked goods like the plague, on the grounds that they're usually only marginally better for you in reality, or not worth eating after the sheer amount of change to the original recipe making them a veritable Frankenstein of the trendy superfoods-du-jour. Or both. I especially abhor "skinny" versions of recipes for many reasons, mostly coming down to my hatred for the prevalent thinness-obsessed culture. But I digress! Healthy recipes are certainly a good thing, provided that a) they're supposed to be that way and not merely butcherings of classic recipes with less fat/sugar/more kale n' quinoa and b) actually taste good!

I was very suspicious of the idea of a healthy brownie from the start, but the thing about these is, I trust the presence of black beans to be a good idea. After all, I love all kinds of bean-filled sweets. Anko paste in mochi, red bean fritters and mooncakes, mung beans and black-eyed peas as well. I've even read some european recipes using white beans as a peasant-friendly, economical filler ingredient, and I hope to try that one day as well. A brownie with black beans didn't seem like such a bad idea, especially if it was promised to be moist and fudgey (my preferred state of brownie).

These are far from one-trick ponies. They don't only have the protein kick of black beans (and the fibre!) but also are both vegan and gluten-free. You can easily make them without nuts, too. The cocoa powder completely replacing flour makes them very chocolatey despite the absence of actual chocolate. The flaxseed binding them in the place of egg adds omega-3s to the mix. They're very accommodating to unrefined sugar, too. You can really use any oil you like to bake with- but a nut oil is the best in my opinion. I used almond. Along with the walnuts, they ensure that these brownies are moistened with only the healthiest of lipids.

And they really are nice and moist! While not really much like a typical brownie, they've got a nice chocolatey taste and go down great with a cup of tea. I won't be stopping my search for the perfect (butter-containing) brownie anytime soon, but these are going to the permanent collection of recipes-to-return-to. Even if you're skeptical, try them out- they're definitely tastier than a protein bar and far cheaper to make. It's good for you and tasty. Fantastic.

Black Bean Brownies
Adapted from Minimalist Baker

1 3/4 C. Cooked black beans, drained and rinsed if from a can
3/4 C. Cocoa powder
2 TBSP Ground flaxseed
5 TBSP Water
3 TBSP Coconut oil, or other favoured vegetable/nut oil (e.g. walnut, almond)
1/4 Tsp. Salt
1 Tsp. Vanilla
1/2 C. Fine raw cane sugar 
1 TBSP Agave syrup
1 1/2 Tsp. Baking powder
1/3 C. Walnut pieces, or chocolate chips

Preheat oven to 180℃.

Line a muffin tray with paper cups, or grease with oil. Combine water and flaxseed in food processor and let sit about 10 minutes.

Add the remaining ingredients (except for the toppings) and blend well. Make sure there's no bean pieces left whole. You might want to add a tablespoon or two of water if it is too sticky.

Distribute between muffin cups with a spoon. Push any nuts or chips into the top with a spoon. Bake for about 25 minutes.

Let cool in pan for half an hour before removing.