Recipes · Trippy Tuesday

Trippy Black Bean Brownies

Happy Trippy Tuesday, everyone!!

Yep, it’s time for another “first” of a series!! This time around, things are getting trippy.

What is that supposed to mean?? I haven’t heard that word since my drunk uncle told his ever-changing, half-made-up Woodstock stories last Thanksgiving!

Well the word “trippy” is defined as…

ˈtripē/

adjective

informal
1. resembling or inducing the hallucinatory effect produced by taking a psychedelic drug.

Basically.

I don’t like that definition. No one is consuming mind altering substances here…unless you make the brownies below- yeah, they’re that good.
Lets go with Urban Dictionary’s definition instead- they’re always better, aren’t they?
ˈtripē/
adjective
1. Wicked, cool, groovy.
Mmm, yes. Much better. Those adjectives make me smile. Trippy Tuesdays will consist of anything I find “wicked, cool, and groovy.” This Tuesday, I’ve chosen to share a trippy recipe because…well,

I HAVE FINALLY DONE IT!

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After countless chocolate purchases, greased baking dished, flour combinations, and baking soda/powder imbalances, I’ve finally gotten it right!

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Get excited, because a recipe for the fluffiest, most moist and flavorful, TRIPPIEST black bean brownies is coming you’re way.

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Ingredients:

1 can black beans

1/4 cup chickpea brine (I used the beans in hummus, later)

1/4 tsp cream of tartar

3/4 and 1/4 cup sugar divided

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp vanilla

1/8 tsp salt

1 1/4 flour

1/4 cup oil

1/4 cup maple syrup

2 flax eggs

1/3 cup cocoa powder

6 Ghirardelli Chocolate Squares 72% Cocoa chopped (or any dairy free chocolate)

1/2 tsp sea salt more for topping

3/4 cup non dairy milk

Instructions:

  1. Grease a 8″ square baking pan, or line with parchment paper and set aside. Preheat oven to 350.
  2. Whisk brine in a standing mixer for about one minute. Slowly add the sugar and whisk for about 30 seconds before adding cream of tartar. It will take quite a while before you notice much change in the consistency don’t lose faith! I keep the whisk at about a speed of 5-6 and it the mixture fluffs up in no more than 10 minutes.
  3. In another bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Blend black beans, vanilla, oil, maple syrup, flax eggs, and milk to a high-speed blender and blend until almost smooth.
  5. Switch out the whisks for mixers and add the bean mixture to the brine fluff. Mix until JUST combined.
  6. Slowly add the dry mixture to the liquid mixture and mix until smooth, with no clumps.
  7. Reduce speed to 1 and stir in the chopped chocolate.
  8. Pour into baking pan and top with more topped chocolate and some scattered sea salt.
  9. Bake for about 35 minutes, until toothpick comes out clean.
  10. Slice and bite into to paradise.

Keep it clean, black bean!

Elizabeth 

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2 thoughts on “Trippy Black Bean Brownies

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