Outrageous Vegan Black Bean Brownies

Chef AJ’s Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit (BPC, 2024), proves that you can enjoy luscious plant-based desserts that are oil- and sugar-free. Chef AJ’s talent for creating decadent-tasting treats made of whole foods is amply demonstrated in her outrageous vegan black bean brownies.

AJ writes, “If you don’t think these are the best brownies ever, then you don’t know beans! They are incredibly moist and fudgy, and no one will know that they are vegan and date-sweetened, let alone made of legumes!”

A note from Nava: Let’s be clear that the desserts in Sweet Indulgence aren’t the famous cardboard-y, dry, flavorless desserts from decades past (with “dessert” used loosely!). In Sweet Indulgence you’ll find recipes like caramel-y blondies, frosted cupcakes, layer cakes, beautiful pies, and more.

Making clever use of dates, bananas, applesauce and other fruity flavors in combination with gluten-free oats. AJ’s desserts are ringers for the originals, but without the sugar, flour, fat —or guilt.

And the icing on the proverbial, naturally sweetened cake is that the gorgeous photos in this book are by Hannah Kaminsky (BittersweetBlog.com), who is the primary photographer for this site, as well as for many of my own books.

Sweet Indulgence is available on Bookshop.org*, Amazon*, 
and wherever books are sold

More about Sweet Indulgence and Chef AJ

Chef AJ has become a staple in the plant-based world, creating a wonderful platform on YouTube where she generously shares advice and information about health and wellness while living a plant-based lifestyle. Her dedication to helping others on their health journey is truly inspiring.

Now, Chef AJ is bringing her expertise to the world of desserts with Sweet Indulgence. This book is a game-changer, filled with delicious sweet treat recipes that allow everyone to enjoy an occasional dessert without compromising their health goals. It’s also perfect for introducing friends and neighbors to healthier eating through irresistible treats.

• What makes this cookbook special:
• Over 150 plant-based, gluten-free dessert recipes
• All treats are sweetened naturally with fruit
• No added sugar, salt, or oil

• Recipes for everyone, from health-conscious individuals to those just starting their plant-based journey

Recipe © 2024 by Chef AJ used by permission of Book Publishing Company. Photo of brownies by Hannah Kaminsky. Reprinted by permission.

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Yield: 16

Outrageous Vegan Black Bean Brownies

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Chef AJ’s talent for creating decadent-tasting treats made of whole foods is amply demonstrated in her outrageous vegan black bean brownies.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 15-ounce can salt-free black beans (rinsed and drained) or 1 1⁄2 cups cooked black beans 

• 1 1⁄2 cups Date Paste (see Note for easy Date Paste recipe) 

• 3⁄4 cup unsweetened plant milk 

• 1 teaspoon vanilla bean powder 

• 1 teaspoon aluminum and sodium-free baking powder 

• 1⁄2 teaspoon sodium–free baking soda 

• 1⁄2 cup cocoa powder 

• 3⁄4 cup gluten-free rolled oats or oat flour 

• 1 cup unsweetened or date-sweetened dairy-free chocolate chips, optional (see Note)

• 1⁄2 cup finely chopped raw, unsalted pistachios, optional

Instructions

1. Place beans, Date Paste, and plant milk in a food processor fitted with the “S” blade and process until smooth. Add the vanilla bean powder, baking powder, baking soda, and cocoa powder and process again. Add the oats and process very briefly, just until combined. 
2. Pour the batter into a 10-inch square silicone baking pan. Sprinkle with nuts and/or chocolate chips, if using, and gently press the toppings down with the palm of your hand. 
3. Bake for 30-35 minutes until middle does not jiggle and a toothpick inserted comes out clean. Cool before cutting.

Notes

Chef's Tips

• One day when I was making these, my blender broke, and I put in the rolled oats whole. The brownies came out great! So, I no longer grind the oats. 
• With the chocolate chips added, this recipe becomes Rich & Decadent and Superbly Sweet!

Date Paste

Makes 2 1/2 cups

Make sure that you always have some Date Paste on hand to create a healthy dessert in no time. Always squeeze each date because even pitted dates can have the occasionally pit, which could damage your food processor blade. [Note: This makes more than what you’ll need for this recipe; use leftovers for another recipe or freeze for future use.}

Date Paste is the basis of many of the desserts in Sweet Indulgences. Please use this exact recipe when making recipes from this book, as commercial date pastes and other recipes may have a different ratio of dates to liquid. 

• 1 pound pitted dates (about 2 1⁄2 cups)
• 1 cup liquid, such as water, unsweetened plant milk, or unsweetened juice 

Soak dates in liquid of choice overnight, or for several hours, until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and any excess soaking liquid until completely smooth. Store the in the refrigerator until needed. This can also be frozen.

See lots more delectable vegan desserts & sweets.

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