Baking Magic with Aquafaba by Kelsey Kinser

Author:Kelsey Kinser
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2017-07-25T04:00:00+00:00

Black Bean Brownies

One of the wonders of AF is how it can be used to cut the oil in traditional recipes. This recipe is from my first book, Vegan Beans from Around the World. I have updated it now to use AF in place of the oil, making this already-healthy indulgence even lighter! Just like the original, this recipe makes a fudge-like brownie. Make sure to use low-sodium or no-salt-added black beans for this recipe.

1 (15½-ounce) can no-salt-added black beans with brine or 2 cups cooked black beans and ⅔ cup aquafaba

¼ cup sugar

¼ cup brown sugar

¼ cup plus 1 tablespoon cocoa powder (sifted if need be)

1 teaspoon baking powder

pinch kosher salt

1 teaspoon vanilla extract

1 teaspoon coffee (optional but worth it, can be left over from the morning)

1 teaspoon ground cinnamon

walnuts or dairy-free chocolate chips, for topping (optional)

1. Preheat the oven to 350°F.

2. Using either a food processor or blender, combine all of the ingredients except for the toppings. Blend well, stopping at least once to scrape down the sides of the blender carafe and blending again. You do not want any large chunks of beans in this batter. It should be very smooth.

3. Pour the batter into 8 x 8-inch glass baking dish. Add the toppings.

4. Bake on the middle rack of the oven for 20 to 25 minutes, or until a knife poked into the center comes out clean.

5. Cool for at least half an hour before cutting and serving. (If you can stand the wait. I had to eat a couple of hot and melty corners. I won’t tell anyone if you do the same thing.)

YIELD: 9 to 12 browniesPREP TIME: 10 minutesCOOK TIME: 20 to 25 minutes

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