Surprise and delight your friends with this Decadent Black Bean and Quinoa Brownie Fudge!
Over a week ago I had this post read to print when the unthinkable happened. In an effort to get back to some normalcy and keep my mind off things I am up and looking at my site and want to share something positive and fun with you – this brownie/fudge recipes.
Mila lovers - this is another great way to eat your Mila.
I’m looking forward to making these again as soon as I can.
There are certain flavors that just don’t work.
Like toothpaste and orange juice. Yuck!
But there are some things that go together surprisingly well.
…black beans and quinoa together in a dessert.
I’ve seen so many black bean brownie recipes recently that, frankly, look too dry. And I found none that had both black beans and quinoa together, so I thought, why not create one! I love my brownies super moist and gooey rather than cakey. If you want a more cake-like brownie try adding more quinoa flour and see how that works.
These little brownies are so moist and rich I had to call them brownie fudge. They are delicious at room temp or right out of the fridge – a perfect snack, dessert or even breakfast. My friend Justine and I each polished off two servings with coffee.
After one bite, Justine’s eyebrows rose in surprise – they’re delicious!
We all know the how great quinoa is for us – the super nutrient dense little seed that markets itself as a grain.
You sneaky little seed, we’re on to you.
Quinoa is high in protein, anti-inflammatory phytonutrients, and has a nice dose of healthy fat.
The high amounts of lysine and isoleucine actually make quinoa a complete protein source. The next time someone asks how you get your protein on a plant based diet and tells you that you can’t get all your nine essential amino acids – tell them to look up the facts about quinoa! Worlds Healthiest Foods is a great resource.
I hope you try these just out of curiosity and are pleasantly surprised as how delicious these are!
Decadent Black Bean and Quinoa Brownie Fudge
Vegan, Gluten Free
1 14.5oz can (1 1/2 cups) black beans (unseasoned, rinsed and drained)
1/3 cup agave or maple syrup
1/4 cup virgin coconut oil, melted (or vegetable oil) + 1 tsp to “butter’ baking dish
2 tsp vanilla
1/4 cup pure raw cane sugar
1 chia egg (1 Tbsp Mila + 3 Tbsp water)**
1/4 cup quinoa (ground into flour with a Magic Bullet, coffee grinder or blender)
1/4 tsp salt
3 Tbsp raw cacao powder (or cocoa powder) + 1 tsp
1/2 cup vegan mini chocolate chips (or chocolate chips of choice)
1. Preheat oven to 350F. Spread 1 tsp coconut oil evenly over 6×6 inch baking dish; sprinkle with 1 tsp cacao powder.
2. Blend black beans, agave, coconut oil and vanilla in a blender; mix sugar, quinoa flour, salt and cacao powder in a bowl and pour black bean mixture over evenly; mix well to combine; stir in chia egg, stir in chocolate chips; pour into baking dish; cook for 20 minutes or until top is firm.
3. Refrigerate 1 hour to overnight and cut into 12 squares.
Amount Per Serving
Total Fat 8.0 g
Saturated Fat 5.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 49.1 mg
Potassium 102.9 mg
Total Carbohydrate 26.3 g
Dietary Fiber 3.0 g
Sugars 12.1 g
Protein 2.9 g
Vitamin B-6 0.8 %
Calcium 1.4 %
Copper 4.8 %
Folate 8.1 %
Iron 5.8 %
Magnesium 6.3 %
Manganese 7.4 %
Niacin 0.7 %
Pantothenic Acid 0.6 %
Phosphorus 7.3 %
Riboflavin 8.1 %
Selenium 0.6 %
Thiamin 3.6 %
Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.