This week’s recipe challenge has to be my favourite so far. I was a bit stumped when I first saw the ingredients we were sent – pinto beans, oat flour rolled dates and flax seeds. The beans made me think of doing another savoury recipe but the dates kept throwing me for a loop. But then I had an epiphany over the weekend and the idea for these vegan pinto bean brownies was born.
I’ve been eating a lot more beans since transitioning to a more plant-based diet. I can’t believe I’m the same person who refused to even look at any legumes other than beans, lentils and peanuts. These days black beans are a staple in my diet and I’ve even started introducing kidney beans into the mix although I used to loathe them above all else.
Regardless of the recent influx of beans in my life, I never really cooked with pinto beans before. I’m not saying I’ve never had them because I’m pretty sure refried beans are mostly pinto beans. But they’re definitely not as popular in my kitchen as other beans. Which is kind of crazy considering pinto beans are the most popular beans in North America.
Luckily, this week’s challenge was here to force me to add them to my repertoire.
Vegan Pinto Bean Brownies
As I mentioned a few weeks ago, brownies are my absolute favourite dessert. However, like cookies, I don’t have that many brownie recipes on the blog because I’m pretty picky when it comes to the texture and flavour of brownies.
I prefer my brownies to be moist and fudgy rather than dry and cakey like many are. And they also need to be super rich and chocolatey without being overwhelmingly sweet. I’ve made black bean brownies in the past but they were a lot cakier than my usual, so I was a bit skeptical before trying these.
I really didn’t need to worry though because these vegan pinto bean brownies matched my requirements to a T. I’m not going to lie and say that they don’t taste like beans because they do, to an extent. But it’s definitely not overpowering and doesn’t detract from the moist, fudgy, chocolatey goodness that these vegan pinto bean brownies have to offer.
Plus, they get mad bonus points for being choked full of protein. Don’t be surprised if you see me eating these pinto bean brownies for breakfast, lunch and dinner all in the name of getting more protein in my diet.
If you’re a fan of these pinto bean brownies, I’d love it if you could head over to Progressive Nectar when voting opens on Friday and vote for me. If my photo gets the most likes I win a prize & you have a chance to win too.
Here’s how to vote:
- Go to @progressive_nectar & follow
- Find my photo of these pinto bean brownies, like and comment on it
- If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too
Oh, and if you make these brownies, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram!
- 2 tbsp ground flax + 6 tbsp water
- 2 cups cooked pinto beans (1 15oz can)
- 1½ tbsp coconut oil, melted
- 3 tbsp peanut butter
- 2 tbsp vanilla
- 1 tbsp apple sauce
- 2 tbsp agave nectar
- ⅓ cup cocoa powder
- ⅓ - ½ cups coconut sugar (depending on how sweet you want yours to be. I went with ⅓ cup)
- ¼ tsp baking soda
- 1 tsp baking powder
- 2 tbsp oat flour covered dates
- ¼ cup chopped peanuts or walnuts + more for topping
- ⅓ cup mini chocolate chips
- Preheat oven to 350F, grease a standard sized muffin tin and set aside
- Mix together the ground flax and water in the bowl of a food processor and set aside for a few minutes. If using canned beans, drain and rinse them at this point
- If your peanut butter is smooth and runny, you can skip this step: Mix together the melted coconut oil and peanut butter until smooth and creamy
- Add all ingredients, except the mixins, to the food processor and process until smooth, remembering to scrape down the sides. Add a couple tablespoons of oil or water if batter is too thick and won't blend
- Fold in mixins until just incorporated
- Transfer batter to prepared muffin tin, using about 2 tbsp per slot and sprinkle with chopped peanuts or walnuts
- Bake for 20 - 25 minutes until the edges start to crisp up and pull away from the sides. These are meant to be super moist and fudgy so don't worry if they fail the toothpick test
- Allow to cool for 15 - 20 minutes before removing the brownies from the muffin tin
Liked this recipe? Scroll over the image below & pin it for later!
What about you?
- What’s your favourite dessert?
- Fudgy or Cakey brownies?
- Have you ever baked with pinto beans before? What did you make?