These brownies are amazing. There are no other words for them. Seriously. They smell like Samoas and they taste like Heaven.
Not only are they totally #Vegan, they are also the perfect addition to any gathering of friends, family or drifters alike!
These crack brownies are the first recipe I’ve created, and I have to say I am pretty damn proud of them. Hopefully you all will enjoy them as much as my family and myself have.
One thing to note is that the brownies I made contain nuts, but they can easily be made nut-free. You can also make many substitutions for the recipe itself to make it more health conscious, gluten free, or paleo–whatever drifts your brain. (ha, get it?)
*Takes approximately an hour to fully prepare. (not including cooling time if you place it in the refrigerator, but this step is not necessary!)
Brownies (Yields 8-10 Addictive Brownies)
- 16 oz. can Reduced Sodium Black Beans rinsed and drained
- 1 1/4 cup 100% Pure Organic Maple Syrup
- 1 Tbsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Tbsp ground Organic Flaxseeds
- 1/2 cup Raw Cocoa Powder
- 3/4 cup Buckwheat Flour (Any nonwhite flour works as well)
- (Optional) 1 cup nondairy chocolate chips
- (Optional) 1/2 cup walnuts
Almond Butter Layer
- 1/2 cup 100% Pure Organic Creamy Almond Butter
- aprox. 2/3 cup nondairy milk (or as needed)
- aprox. 2 dashes of buckwheat/nonwhite flour (or as needed)
- Any sort of Oreo Cookie (USA is Vegan, UK is not) I used double-stuffed Oreos
Chocolate Icing Layer
- 1 Bar of Baker’s 56-100% cocoa, unsweetened baking chocolate
- Stevia to taste (also depends on the bitterness of chocolate you use)
- 2/3 cup of nondairy milk
- 1/4 cup 100% Raw Cocoa Powder
- Buckwheat (nonwhite flour) as needed
- 100% Organic Unsweetened Coconut
- Ground Organic Flax Seeds
Let me tell you guys, as I was making these my family was swooping around like some pack of vultures. Man, the drool that was dripping from their mouths was actually getting a little bit disgusting…
- Heat oven to 350 F.
- Place wet ingredients (black beans, vanilla, maple syrup) into a blender and blend until smooth. Let sit for the time being.
- Mix dry ingredients (baking powder, baking soda, flaxseeds, cocoa powder, into a separate bowl.
- Add the wet ingredients to the dry ingredients into a bowl. Stir the mixture as if you are folding the dry ingredients into the wet ones.
- If you desire the chunky FLAVA of walnuts and chocolate chips, go ahead and fold those in as well!
- Once mixed well, spray your cook-ware of choice (I used a 9×12 glass baking container) and place into the oven for 30-35 minutes. (Inserting a toothpick should come out clean.)
- Set it aside to cool for 15-20 minutes.
- To save time, you can create the other layered ingredients while these brownies are baking!
Almond Butter Layer
- Place Almond Butter and nondairy milk into a mug and stir thoroughly until it is a creamy consistency. It should be thick enough to become firm in the fridge, but creamy enough to spread rather easily.
- Add nondairy milk, almond butter, or buckwheat (nonwhite flour) as needed in order to get the right consistency!
- Once the brownies have cooled, spread this layer first! Spread the almond butter icing across the entire surface.
- Crush up the Oreos and sprinkle them across the layer of almond butter icing. They should look rather even. (I know this step probably isn’t necessary to write up, but you all would be surprised just how many people would skip it if I didn’t include it & Oreos are IMPERATIVE for extra goodness!)
Chocolate Icing Layer
- Put the chocolate bar and the nondairy milk into a nonstick pan and place on medium heat, gradually stirring, until the chocolate is melted. Then immediately take the mixture off of the burner.
- Mix in cocoa powder and buckwheat flour to create a thicker, half-creamy consistency. It should not feel like a paste or fully like icing yet because it will firm up when it cools. It should feel like melted chocolate: not too watery, and contain somewhat of a texture.
- Sit it aside and allow it to cool. When it cools it should feel like icing.
- Spread the chocolate icing over the layer of Oreos. This may be a little bit difficult, and you may have to press into the Oreos while you spread.
- Add a thick layer of the unsweetened coconut flakes and then sprinkle on some more ground up flaxseed. This step can obviously be skipped or substituted with any other toppings for a complete and total mouth explosion!
These Brownies can be served immediately after you finish making them, or for best results you can put them in the fridge over night.
If possible, leave the brownies uncovered, or allow them to cool completely so that the moisture does not cause the brownies to become soggy or wet in any way!
These brownies can easily be added to some homemade ‘nana ice cream. All you need to do is blend a few frozen bananas with any nondairy milk of your choice and Wa-La! You have yourself a brownie sundae, cruelty free style!
I hope you guys enjoy the recipe. Let me know how it turns out if you make it!