My super yummy vegan brownie recipe is being featured over at Living Without Meat right now. Go on, you know you want to check it out. The recipe won me a copy of David Kamp’s “The United States of Arugula: The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution”. There are still a few copies left, so get your recipe in too.
*edit*
I didn’t expect so many people to dig my brownies! Suddenly I’m finding links from everyone thanks to this recipe. LOL So I thought I would add it here too.
Activist Mommy’s Vegan Brownies
1 can black beans, drained and rinsed
3 tablespoons vegetable oil
4 tablespoons cocoa
1 teaspoon vanilla
3/4 cup vegan sugar
2 bananas
1/4 cup applesauce
Preheat oven to 350 degrees. Blend all ingredients in a blender until smooth. Pour into a lightly greased 8×8 pan. Bake for 30 minutes or until a toothpick comes out clean. Enjoy!
Some people thought they were a bit too mushy, I say cut back on the applesauce to help. The original recipe that was given to me has 3 eggs in it but no bananas or applesauce so this is the result of me playing around with it to make them eggs-free.
[...] I’m a foodie I can’t believe how many people have come here looking for my vegan black bean brownies. You people are some brownie loving fools. And I mean that in the best way possible. Say it with me [...]
[...] made a vegan black bean brownie and smothered raspberry sauce between two layers. the brownie is really mushy (and therefore hard [...]
Hi Activist Mommy,
As I’m in the UK, I just wanted to check what size your cans of black beans are, so I don’t fluff the brownie recipe. Most of our cans are 400g. Does that sound right to you?
Love your blog, am going to subscribe to the feed now.
Tracy
Tracy, I use a 15 ounce can of beans. I think 15 ounces is about 420g.