I have made these delicious black bean brownies a really really long time ago and I think it’s time I make them again.
I was always sceptical about brownies made from sweet potatoes, beetroot and especially black beans. Until I tried them. The first two make delicious juicy and moist brownies and the latter have a bit of a bite to them. I’m guessing it’s the black beans (how did I figure that out??).
There is no refined sugar in the brownie at least (the marshmallow foam is a different story) and loads of fibre and protein due to the beans. As egg replacement I used aquafaba, my favourite egg replacement and very versatile ingredient.
I found out about aquafaba when I saw delicious macaroons on Instagram last year and having looked up the recipe and ingredients list, I saw this strange ingredient I had never heard of before.
So what did I do? Of course I googled it (what else dummy!!!)
Off I went first a bit sceptical then after the first deliciously firm foam that looked just like beaten egg white, totally convinced and made my first vegan macaroons. They had no feet, I knew nothing about macaroons and feet . Long story short aquafaba became my go to egg replacement and I used it in everything. As I did in this recipe.
It is used as egg replacement in the brownies themselves and also obviously for the Marshmallow Foam. My monkeys loved it and so did I.
- 1 1/2 cups almondmeal
- 3/4 cup Cacao Powder
- 1 cup Agave syrup
- 2 tsp baking powder
- 1/2 tsp Salt
- 125ml almond milk
- 2/3 cup (160ml) coconut oil, melted
- 2 vanilla beans
- 1 x 400g tin of black beans, drained and washed
- 2 tbsp Aquafaba
- Aquafaba from one can of chickpeas, chilled
- 1 cup caster sugar I used brown
- 1 tablespoon arrowroot powder
- pinch fine grain sea salt
- 1 teaspoon apple cider vinegar
- Preheat the oven to 180 degrees Celcius
- Combine all the dry ingredients in a large bowl. Beat the aquafaba in a separate bowl until
- Now mix all the wet ingredients (except the aquafaba) in a standmixer until thick and
- Combine the wet (except the aquafaba) and dry ingredients.
- Now fold everything carefully into the aquafaba
- Pour the batter into a deep baking tin lined with parchment paper and bake for about 30-40.
- Please check every now and then because every oven is different. When you take out the
- brownies they will be very wet and you will need to let them cool down completely before you can spread the marshmallow foam on top. It’s best to let them cool down in the fridge
- for about ca. 20 minutes
- Mix the AF in a standmixer until stiff and you can turn bowl upside down.
- Add the vinegar and arrowroot powder and continue mixing.
- Gradually add the sugar.
- Mix until the mixture is very stiff and shiny.
- You saw the picture its very stiff.
- Now to assemble spread the fluff on the brownie.
- Turn on your grill and brown the fluff under the grill. Watch it though I nearly burned it. Its very quick