Vegan Fudgy Skillet Black Bean Brownie is a wholesome twist on the classic dessert, infusing black beans for a moist and rich texture while maintaining its indulgent fudginess. Baked to perfection in a skillet, this cruelty-free treat showcases the versatility of plant-based ingredients, proving that black beans can seamlessly blend into a decadent dessert. With each gooey bite, it challenges the notion of traditional brownies, offering a deliciously surprising and healthier alternative.
Wet Ingredients:
- 1 ½ cups cooked black beans (300g, or drained from a can)⠀
- 2 large ripe bananas (~250g, peeled)⠀
- ¼ cup peanut butter (64g)⠀
- ¾ cup plant-based milk (180g)⠀
- ⅓ cup maple syrup (80g), or flavdrops to taste
Dry Ingredients:
- ½ cup rolled oats (40g), ground into flour⠀
- ½ cup cocoa powder (40g)⠀
- 1 ¼ tsp baking powder (6g)⠀
- 1 scoop vegan chocolate (mocha) plant protein powder (41g)⠀
- pinch of salt⠀
Instructions:
- Preheat your oven to 350ºF (180ºC) and grease an 8-inch cast-iron skillet. Alternatively, use an 8×8 inch baking pan.⠀
- In a food processor, combine all the wet ingredients and blend until smooth.⠀
- Whisk together all the dry ingredients in a large bowl, then pour in the wet mixture. Mix until combined and transfer into the greased pan/skillet. ⠀
- Bake for 35-40 min, or until the center of the brownie is set. Let cool for at least 15+ min before serving. Serve with vegan ice cream.
