Minimalist Baker’s black bean brownies

[Lyndzie]

Anyone tried Minimalist Baker’s black bean brownies? https://minimalistbaker.com/vegan-glute ... -brownies/

Any ideas to sub for the oil? I was thinking maybe nut butter.

[Mom+Me]

Haven't tried them and only glanced at the list of ingredients. Maybe try mashed bananas?

[debknott]

Some folks substitute applesauce to replace the oil in baked goods. Mary McD likes to use prune puree better.

[Vegankit]

https://happyherbivore.com/recipe/vegan ... -brownies/

I’ve used this recipe. I didn’t add cinnamon and I substituted maple syrup for agave since I never use agave. I sometimes use canned azuki beans instead of black beans. They have a slightly sweet, less beany flavor and the brownies still look like chocolate brownies.

I make mine in a square baking pan but I’m sure they would work in a cupcake pan. This recipe freezes well.

[Lyndzie]

Thanks everyone!

[Pumpkin Pete]

Hi,

Chef AJ has a wonderful oil free recipe for brownies.
I have made them a number of times.

I only use six ingredients in the recipe.
I have posted the recipe on my local community garden's website;
https://sites.google.com/site/qhuccommunitygarden/our-garden-recipes

Last time I made them I used the following portions;
700grams of cooked black beans.
100grams of rolled or instant oats
Dates soaked in water - the water and dates weigh 300grams
4 tablespoons of cocoa powder
1/2 teaspoon of baking soda
1 1/2 teaspoons of and baking powder

I bake them in a silicon tray so no oil is require and washing up is minimal.
I bake for about 40 minutes at 180 degrees c (that's about 355 degrees f)
They seem a little underdone when removed from the oven but once I place them in the refrigerator they firm up.
They keep well in the refrigerator for at least 10 days. I often have them at breakfast.

[Lyndzie]

Well, guys, brownie attempt #1 was a failure. The flavor was ok, but they came out with the texture of warm dog poo that you pick up off the sidewalk with a plastic bag. They were thick and dense, not fudgy. I used 3 tbsp of mashed avocado to replace the 3 tbsp oil. Today I may try again with mashed banana or applesauce or sweet potato. I’ll repost back any findings.

[Lyndzie]

Attempt #2 was a vast improvement. Used 1/2 mashed banana in place of oil, and added about 1/8 tsp salt (my beans are homemade and NSA). Also used 1.5 cups drained beans, instead of the amount listed in recipe. Only made eight brownies, three I added chocolate chips to, five I topped with walnuts. Cooked them in a metal cupcake pan, instead of silicon, for 25 min.

[Mom+Me]

Thank you for the update, Lyndzie; I'm glad attempt #2 was successful baking-wise. How were the taste and consistency? Did the metal cupcake pan have a non-stick coating?

[Lyndzie]

The metal pan did not have a coating, and I did not grease the pan, so everything stuck. I am going to make another batch today in the silicon pan and see what happens.

[patty]

The metal pan did not have a coating, and I did not grease the pan, so everything stuck. I am going to make another batch today in the silicon pan and see what happens.

In the past I used a glass baking dish, and I didn't have any problems sticking. They sell silicone cup cake cups too. They might be worth the investment, if baking for children. Cup cakes are so popular for children and subteens.

Aloha, patty

[Vegankit]

You can line any pan with silicone paper so your baked goods don’t stick.

[Lyndzie]

Attempt #3 results - success lies in using a metal cupcake/muffin pan. The silicone pan just conducts heat differently, and while fine for actual cupcakes and muffins, this recipe turns out much better in a metal pan. I’m not sure how it would work with muffin liners, and I’m out of chocolate chips at this point so it’ll have to wait.

[patty]

it is amazing we can always eat what doesn't work. What is nice with a liner there is something to hold on to while eating. It will be interesting to see if they work.

Aloha, patty

[Mom+Me]

Thanks for answering my questions, Lyndzie. Don't they stick in the metal tin, though? I don't know if they still make them, but we have a set of T-Fal metal non-stick muffin tins + loaf pans that we puchased either at the county fair or a home expo show, and they work fabulously! They probaby have PFOA or any other host of alphabet chemicals, but we don't use them a lot. But when we do, the clean-up is easy peasy.

Curiosity got the best of me, so I did a search + found this pan:
https://shop.allrecipes.com/shop/t-fal- ... 5a0eb.html which kind of looks like ours. But when I tapped to see additional images, it forwarded me to Amazon, + those images are definitely not of ours. We probably bought them in the late '80's/early 90's. If the newer ones work like the older, you'd be pleased with the results.