Surprise and delight your friends with this Decadent Black Bean and Quinoa Brownie Fudge!
Over a week ago I had this post ready 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.
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!
- 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 coconut palm 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)
- Preheat oven to 350F. Spread 1 tsp coconut oil evenly over 6x6 inch baking dish; sprinkle with 1 tsp cacao powder.
- Blend black beans, agave, coconut oil and vanilla in a blender; mix coconut palm 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.
- 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.