Today I have great pleasure in sharing this fabulous recipe for Black Bean Chocolate Brownies from fellow blogger Kate Hackworthy of Veggie Desserts who has just had her first book veggie desserts + cakes published by Pavilion.
Kate loves bringing the goodness and nutrients of vegetables into cakes and desserts. Her obsession with vegetable desserts started 5 years ago when she wanted to give her son a healthy birthday cake for his first birthday.
It was such a success with the children and parents that the seed was sown and Kate has gone on to create her blog and a vast catalogue of delicious vegetable-based cakes and desserts to wide acclaim.
In veggie desserts + cakes you can find anything from Spinach and Strawberry Swiss Roll, Avocado Lime Tarts, Parsnip Coconut Macaroons to Sparkling Carrot Lemonade.
I was seriously tempted to make the Butternut Squash Cinnamon Rolls with Almond Glaze but the lure of the Black Bean Chocolate Brownies proved too much in the end!
Making the Black Bean Chocolate Brownies
Kate’s recipe called for walnuts but I substituted for pecans as that’s what I had in my cupboard and they worked really well.
I also have to admit to misreading the recipe and mistakenly added half my chocolate chunks to the top of the brownies along with half the walnuts so hence the chocolate chunks sitting on top.
I don’t think it mattered but thought I should hold my hand up. I baked my Black Bean Chocolate Brownies for 15 minutes and I think I could have baked them for the full 20 minutes stipulated in the recipe.
Having over-baked brownies in the past I erred on the side of caution so my Black Bean Chocolate Brownies look even more fudgy than the ones in Kate’s book (see below).
Kate says to allow the Black Bean Chocolate Brownies to cool completely before slicing, ever the rebel I sliced mine up while they were still warm, and if you are serving them as dessert with vanilla ice cream then warm is the way to go (believe me)!
You can also give the cold brownies a quick warm up in the microwave if you want to serve them as dessert later.
We loved these gooey fudgy brownies and what I especially like is knowing that they’re not just packed full of naughty calories but there’s a lot of goodness and roughage in there and less sugar than standard brownies.
Kate uses vanilla extract to boost the sweetness in most of her bakes which I think is a great tip we can all use!
I think veggie desserts + cakes is a most beautiful and inspiring book which I’m sure will make people think outside the box when it comes to vegetables.
As Nigel Slater always says “A recipe is just a starting place” and once you realise that traditionally “naughty” foods can be made with healthy vegetables and less sugar then you can start to make healthy changes to your diet.
To see how other bloggers got on with recipes from veggie desserts + cakes check out the following:
- Chocolate Cauliflower Ice Lollies
- Cavolo Nero & Orange Cupcakes
- Carrot Gingerbread
- Carrot Gingerbread
- Avocado Lime Tarts
- Pumpkin Cupcakes with Avocado Icing
- Kale Apple Cake
- Strawberry & Spinach Swiss Roll
- Courgette & Poppy Seed Loaf Cake
- Pea & Vanilla Cake with Lemon Icing
- Pea & Mint Cupcakes with Rose Water Buttercream
- Black Bean Chocolate Brownie
and if you want more healthy-ish (cough) brownie inspiration check out my Specunana Chocolate Brownies made with banana!
Book: veggie desserts + cake
Author: Kate Hackworthy
Publisher: Pavilion Books
ISBN: 978-1-91121-674-2
Cover: hardback
RRP: £14.99 (UK) $16.92 (CAN)
Pin for later!
NB I was sent veggie desserts + cakes by Pavilion to review and was not paid, all opinions are my own.
Black Bean Chocolate Brownies from veggie desserts + cakes
Ingredients
- 400 g/15oz can black beans drained & rinsed
- 215g/7oz drained weight
- 100 ml/3 ½ l oz/scant ½ cup vegetable oil plus extra for greasing
- 2 large free-range eggs
- 50 g/1 ¾oz/½ cup unsweetened cocoa powder
- 100 g/3 ½oz/½ cup light soft brown sugar
- 2 tsp vanilla extract
- 1 tsp instant coffee granules
- 50 g/1 ¾oz/heaped ½ cup plain all purpose flour
- ½ tsp baking powder
- ½ tsp sea salt
- 50 g/1 ½oz good quality dark chocolate chopped
- 50 g/1 ¾oz/½ cup walnuts I used pecans, roughly chopped
Instructions
- Pre-heat the oven to 170ºC/150ºC fan/325ºF/gas 3. Lightly grease and line a 20cm/8in square baking tin.
- Purėe the beans in a food processor.
- Add the oil, eggs, cocoa powder, sugar, vanilla and coffee, and blend until very smooth.
- Add the flour, baking powder and salt, then pulse a few more times to combine.
- Stir in the chopped chocolate and half of the chopped walnuts.
- Pour he batter into the prepared pan and spread out to level, then top with the remaining walnuts.
- Bake in the oven for 15-20 minutes, or until the edges begin to pull away from the sides and the surface begins to look dry.
- Leave to cool completely in the pan before turning out and cutting into squares to serve.
Tanya
Perhaps it was because my drained black beans were closer to 250g, but they were not quite sweet enough for me. I would try this recipe again, but I would check the batter for sweetness before baking.
Camilla
Hi Tanya, yes Kate’s recipe does state 215g drained weight so that would make the recipe less sweet.
Ritchie
Disappointed the recipe isn’t vegan. No need for eggs in a brownie.
Camilla
I’m sure if you’re used to making Brownies without eggs you could adapt this recipe in the same way. As Nigel Slater says “a recipe is just a starting place” it’s great to put your own spin on things:-)
Sarah Roberts
They look delicious 🙂 Definite savefor this recipe!
Camilla
They were good, Katherine is a whizz with mixing veg into cakes:-)
Maya Russell
These brownies look very rich, chocolatey and I bet they taste good.
Camilla
They are so moist and yummy-)
I Charlie Mace
Based on this recipe alone I must have this book – these brownies look divine, and I cannot wait to try them. I know the kids will devour them without question, and it always feels so much better when I can ply them with “treats” (I hate that term) knowing they’re full of goodness but fun too. Off to buy the book now for sure, I’ll be working my way the recipes, I do love me a new cook book. Charlie
Camilla
Fabulous Charlie, so glad to have inspired you to buy Kate’s fabulous book-)
Ceri Jones
These look fab, really gooey and you can’t beat a brownie! Have loved cooking from Kate’s book too!
Camilla
Yes Ceri and a healthy brownie is all the better-) Kate’s book is full of delicious veggie inspiration-)
Gingey Bites
Kates sweet veggie creations continue to amaze and delight me! I’ll have to try these, thanks for sharing!
Camilla
They really are amazing aren’t they-)
Lucy
These do really look so fudgy and delicious! I have never baked with black beans before but must give it a go and see if the kids can detect them – heehee! It is an excellent book isn’t it, thanks for linking to my review. I’ll add yours back when I can.
Camilla
I hadn’t baked with black beans either, only ever made burgers with them but they worked so well in these brownies-)
Jacqueline Meldrum
It’s a great book and those brownies look awesome. As soon as I saw the first photo I started to share them.
Camilla
Thanks Jacs it is a fabulous book-)
Jenni LeBaron
These brownies look dense and fudgy. I also love the addition of nuts for a layered texture!
Camilla
Thank you Jenni, Kate’s recipe is fab:-)
Ginny
I love to bake with vegetables. It works so well. Proof is in this brownie. Looks delicious.
Camilla
And Kate’s book is full of glorious veggie bakes so is proof of this-)
Julia
Oh my, what a delightful recipe and book idea. I love your description of it and I am very tempted to buy it. Your version of the brownies looks spectacular – fudgy, moist, chocolatey! Just perfect!
Camilla
Thank you Julia, it is such a glorious book, full of inspiration that you can carry on to other creations-)
Valentina
These look really good! I’m always a fan of getting nutrients — even in my desserts! 🙂
Camilla
Thanks Valentina, yes it’s definitely a win/win!
Choclette
Ooh, they look so good. I’m with Kate though, I want to try them warm with ice cream 😀 It’s a gorgeous book and I have several things from it I’m keen to make.
Camilla
Thank you Choclette-) Yes, warm with ice cream is the way to go-)
Jane
Oh gawd, Camilla they look amazing! Love how fudgey & gooey they look – these are now firmly at the top of my list of the next Veggie Dessert to bake!
Jane x
Camilla
Aaw thanks Jane, so many lush recipes in Kate’s book-)
Kate | Veggie Desserts
Thanks for such a lovely review of my book! Your brownies look sensational 🙂 I love the thought of having them warm with ice cream and I’ll be making them again soon so I can serve them that way!
Camilla
A pleasure Kate, they are fab warm or cold-) Can’t wait to try more recipes from your beautiful book when I get time!