DECEDENT CHOCOLATE BLACK BEAN BROWNIES WITH A TANGY LIME SWIRL

Tangy and sweet; These vegan black bean brownies are sure to be your new favorite treat.

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Everyone loves a good brownie. It's a chocolatey goodness that just can't be beaten. I've been tweaking this recipe over the last few years and, in fact, it was my first vegan recipe I ever created! I was making these for potlucks, birthdays and gatherings well before we became a seagan household (or is that boathold?) and I think they might just be my best party trick. They have always been my go-to vegan dessert when I get a last minute dinner invitation and I'm scrambling thinking... "Oh sh**, I have nothing in the fridge!" I ALWAYS have a can of black beans sitting in the pantry. Time and time again friends are shocked that this recipe contains this secret ingredient and have asked for them ever since!

The perfect treat

These fudgy vegan brownies will keep you and your guests wanting more. A base of black beans, melted chocolate and oats are blended smoothly for easy clean up and a quick recipe you can whip up in less than 30 minutes. With a rich chocolatey flavor and a lime twist that's perfectly balanced, it's just waiting to be devoured with a glass of prosecco on the patio.

In a time crunch? Skip the lime syrup. While its a lovely addition, its not necessary. If need be, you can literally just blend and dump. Straight into the oven they go!

Want something a little different? Stick them in the fridge when complete. Once they are chilled, break up the brownies and mix them with a few scoops of your favorite vegan cream cheese. Form them into cake balls and dip into white chocolate. Ive made these cake pops for birthdays and they are to die for!

Choco-lime black bean brownies

Ingredients

• 1 can black beans (drained and rinsed VERY well)

• 1/2 cup quick oats (blended)

• 1/3 cup semi-sweet vegan chocolate chips (melted)

• 1/3 cup agave

• 3-4 tbsps qucocoa powder

• 2 capfuls vanilla extract

• 1/2 tsp baking powder

• 1/2 teaspoon sea salt

Lime drizzle (optional)

• juice of 1/2 lime

• 1 tbsp agave

• 1/2 tsp corn starch

Lime zest for garnish (optional)

Method

1. Preheat oven to 350 degrees

2. Blend dry oats in a high speed blender until they reach a rough flour like consistency - this will create a smooth texture.

3. Add the remaining ingredients into the blender and blend until silky smooth. You may have to stop the blender a few times to scrape or tap the edges as the batter will be very thick.

4. In the meantime place the lime juice, agave and corn starch in a small bowl and whisk. Set aside.

5. Once the brownies are blended to perfection, pour them into a parchment paper lined 8"x8" pan and spread the batter evenly. Ideally, I find a silicone pan works best for removing them as these brownies are very soft.

6. Next, take a chopstick, popsicle stick or similar item and create a winding channel up and down the brownie batter. It is important to note this is where the lime swirl will be held so do your best to get an even channel that goes about halfway into the batter and will go through each brownie once they are cut. I like to make a wide squiggle up and down each row I plan to cut (usually 3)

7. Gently pour the lime drizzle into the channel with a spoon. The syrup will sit in the channel while the brownies bake and will result in a nice zesty bite every now and again.

8. Place the brownies in the oven for 16-20 minutes or until a poke stick comes out clean.

9. Once the brownies are out of the oven you may poke additional holes in the channel to let the remaining syrup soak through. Let the brownies cool COMPLETELY on the counter top or in the refrigerator before cutting for best results.

Tip: After removing the brownies, I cut them into triangles and plate them with a bit of lime zest.

I can't wait for you to try my favorite vegan brownie recipe for your next get together. Let me know how yours turn out in the comments below. Later bishes!