Thinking Outside The Can: Fudgy (Vegan) Black Bean Brownies

This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Momma Told Me: Change how you eat.


As a teenager, like most teenage girls, I struggled with body image as well as the concept of nutritional eating. It wasn't quite about weight, it was about how I shaped the body I was given. It was my natural reaction, with the pressure of high school dances and a full social calendar to begin a 'diet'. Thankfully, I wasn't quite old, or responsible, enough to make my own grocery choices and Momma wasn't about to see me being a trend of poor decisions based on fads and forms of starvation.

I recall one particular evening where I'd slumped into the passenger seat of our family's mini van and inquired the everyday questions, "What's for dinner?"

My mother, without pause, replied with a single word, "Pizza."

I felt my face scrunch as I bit my lip, remembering the Winter formal that was just weeks away and my recent declaration, which has expressly sworn off all things cheesy and carb. Because she knew her daughter well, Momma was quick to reply before I'd even began to get the first words of protest off my tongue, "Calm down, not that kind of pizza." She went on to explain she'd made some fresh dough in the bread maker and that we'd be enjoying a southwestern inspired pie made with fresh vegetables, handmade marinara, shredded chicken, and black beans. It was delicious.

When I handed my plate in that evening, clean enough to have emerged from the dishwasher, Momma smiled one of those 'knowing' smiles only a parent can have, "You don't have to change what you eat, just how your eat."

As an adult I enjoy my fair share of junk food. I'm not what I'd consider to be 'a health nut,' but I am what I consider to be a 'conscious consumer.' That is to say that I make sure to balance the less than nutritious with plenty of wholesome, truly satisfying, real ingredient based dishes. And, when a close friend of ours became a Vegan just over a year ago I was greatly intrigued by the concept of how eliminating specific things from one's diet can require them to expand their horizons and really 'think outside the box.' I found that the dishes I made specially for him were not only delicious, but often included a few staple ingredients that really proved themselves versatile enough to work in multiple profiles and textures. That's when we really began exploring the many varieties of beans, and the diverse ways to serve and prepare them.

At the same time, I am a chef of convenience. I, like so many, have very little time to spend slaving over the stove at mealtime. (Especially for lunch.) Thankfully one of my new favorite ingredients comes in a wide variety of convenient ready-to-eat canned options, thanks to S&W Beans. From White Cannellini and Garbanzo to 50% Reduced Sodium Kidney Beans and new Organic Black Beans- there's truly an inspiration for every dish. Even better their high quality beans, such as the 50% Reduced Sodium Black Beans featured in my Vegan Black Bean Avocado Salad, look great out of the can for 'to table' recipes that look as great as they taste. Don't believe me? Grab some sweet kernel corn, cherry tomatoes, red onion, fresh avocado, a dash of lime, and your favorite S&W Black Beans and whip up the impressively delicious Vegan recipe all of our carnivore friends request at parties!

And, again, while I don't practice any dietary restrictions, I've found it quite a worthwhile experience to explore new ways of cooking- particularly on the subject of baking. Reduced sugar, dairy free, and vegetarian are food profiles many of my family members and guests often meet. Finding sweet recipes that are heal-minded or meet these multiple check boxes, and still satisfy those of us who eat 'whatever we want' has been a definite challenge. The one recipe with a 'secret ingredient' that's converted the staunchest of junk food addicts? My Fudgy Black Bean Brownies, of course!

Now black bean brownies are nothing knew to the dairy sensitive and Vegan communities, but they do tend to have an initial knee-jerk reaction for pretty much anything else. "You made these with what?!" is what you'll hear to anyone you present them to with the full and proper recipe title, and for fair reason. I've had dozens of black bean brownie recipes and they are not all equal. The ratio of ingredients and time in oven play a crucial part to the quality of the brownie experience. The beans you choose to use play an even bigger role. That's why I use Organic S&W Black Beans for a rich flavor and texture that makes the moist fudgy, moist, chocolatey 'Vegan' brownies I've ever had.

You're probably a skeptic, even now, looking at that photo of chocolate-awesomeness above. Sure I put a photo of Organic S&W Black Beans in the background, but those cant be Vegan brownies. Oh yes, they're real, and that's them.

There are many varieties of S&W Beans, and ways to enjoy them- we find our diet lacks a lot of fiber that keeps us full and fueled between meals so we like to try and incorporate one variety or another into at least a meal a day. With all of the delicious varieties, we have yet to get bored- they're even delicious heated with some light seasoning as a side dish! Now that I've inspired you, now through April S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon from the S&W Beans website.

What Daughter Says: Enjoy a richer diet when you consider what does into the food you eat.

 Super Fudgy Black Bean Brownies

***Click here for printable black bean brownies recipe.

Ingredients:

1 (15oz) Can of S&W Organic Black Beans

1/2 C Coconut Oil

1 1/2 C Granulated Sugar

3/4 C Dairy-Free Chocolate Chips

1/4 C Unsweetened Dark Cocoa Powder

1/2 C Flour

2 TBS Ground Flax Seeds

1 TBS Cornstarch

Directions:

Preheat Oven to 350F

1. Prepare an 8" square baking dish with non stick cooking spray.

2. Combine coconut oil and S&W Organic Black Beans in a food processor/blender and pulse until smooth.

3. Add the sugar and  chocolate chips to the food processor/blender and pulse 20-30 seconds to break up the chocolate chips.

4. Add the cocoa powder, flour, ground flax, and cornstarch. Pulse once or twice to combine.

5. Pour the brownie batter into your prepared pan and bake 40-45 MINS, or until a toothpick inserted comes out clean. 

6. Remove from the oven and allow to cool before serving. Enjoy warm or chilled.