Chef AJ’s Black Bean Brownies

This is the first vegan brownie I’ve made that I feel can stand up to the original.  A crispy crust and fudgy middle, all achieved without any added fats!

The recipe can be found here.  My substitutions/selections/changes:

  • maple syrup (1 1/4 cup, but I bet you could use just 1 cup) instead of date syrup
  • whole wheat pastry flour instead of barley flour
  • omitted the chocolate chips
  • I also highly recommend pressing down on the cake after it cools to make it denser, as it does fluff up a bit when it’s cooked.
  • I also recommend serving this right away, because the crispy exterior gets soft after it’s stored… (this has always happened with oil-free baked goods I’ve made in the past).

Advertisements
3 comments
  1. julie said:

    Gwen,
    did you use something in place of the chocolate chips?

    • nope. i’m not crazy about chunky brownies so i just left them out. 🙂

  2. Somer said:

    Glad you liked them! That’s super clever to smash them a bit after baking them!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: