Brownies and s'mores are two things I never really thought I would get to enjoy on a vegan diet. But I was thankfully very wrong!! This recipe combines both into one delicious dessert.
Black beans are the main component in the brownie mixture, which may seem odd. But in fact, the black beans have a very mild flavor that lends really well to the rich cocoa powder. The black beans and ground flax seeds are what make it possible for this brownie to be flour and egg free.
The brownies are baked and then topped with vegan marshmallows, crushed graham crackers, and a drizzle of melted dark chocolate.
Black Bean S'mores Brownies (adapted from The Minimalist Baker)
(Makes 12)
2.5 tablespoons finely ground flax seeds (a coffee grinder works well)
6 tablespoons water
1 15-oz can black beans, rinsed very well and drained
3 tablespoons oil (coconut, melted earth balance, vegetable)
3/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 plus 2 tablespoons sugar
1 1/2 teaspoon baking powder
Vegan marshmallows (I used Dandies Air Puffed from Whole Foods)
Vegan gluten free graham crackers (again, from Whole Foods)
1/4 cup vegan dark or semi sweet chocolate chips
Preheat over to 350 degrees F.
Combine ground flax and water in a food processor. Let sit for about 5 minutes. The mixture will thicken. Add the well rinsed and drained black beans and oil. Blend until very smooth.
Add remaining ingredients and blend till just combined.
Grease a 12-muffin tray. Divide batter evenly among the tray. Bake for 25 minutes. The brownies will be soft in the center and slightly crisp around the edges. Let cool completely before removing from the tray.
Top each brownie with the marshmallows. Using a small kitchen torch, lightly toast the marshmallows. Sprinkle on finely crushed graham crackers.
Place chocolate in a small microwave safe bowl. Microwave in 15 second increments until melted. Drizzle over the toasted marshmallow.
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