Pumpkin & Chèvre Swirl Black Bean Brownies
Never have I ever...tried those freaky black bean brownies.
Part of that big health-ifcation-of-our-favorite-treats movement (with the likes of zucchini "fries," cauliflower "mashed potatoes," and chickpea "cookie dough"), black bean brownies were yet another one of the many ways of making our former sugar/animal product/gluten-filled treats into healthy/vegan/gluten-free ones.
I have heard many horror stories from victims of this "healthy" brownie -- just another too-good-to-be-true recipe?
I had to try it for myself. There are plenty of iterations of the black bean brownie recipe circulating around the interwebs. The beans end up making the recipe gluten-free, but if you want a good gluten-free brownie, use oat flour in place of wheat flour and you're golden. For me, the rationale behind black beans is that they add healthy fiber to the recipe. And I'm all for the fiber.
More pumpkin! Sorry folks, 'tis the season.
But hey, the pumpkin is really just a compliment to swirling rivers of Vermont Creamery Chèvre! Fresh goat cheese is my favorite cheese to put in sweet dishes. The combination of cream cheese and chèvre, sweetened with a bit of maple syrup -- perfect. It almost didn't make it into the brownie batter.
Use a hand mixer or electric mixer to whip up the chèvre swirl (I feel like hand mixers look really cool, but I'm about that electric game). Please remove the extra from the beaters with your fingers and tongue (arguably the most important step here).
Swirl that baby!
After baking let them cool. You're not going to want to, but please. Do it.
Trying to remove hot baked goods is something you'll always immediately regret once your dish ends in sad crumbles and pieces.
There's a perfect point in time after you remove the pan from the oven where the brownies are cool enough to slice up, but still warm and gooey inside. I think this is about 20 minutes after you remove them from the oven, but you can tell if you're able to touch the bottom of the pan and it's still warm, but not hot. Just one of my weird personal theories.
These turned out pretty wonderful! Dense and chocolately, like any great brownie. The best way to enjoy these brownies? Warmed with some yogurt, ice cream, or milk -- go big or go home.
- 1 CAN (15 oz) Black Beans, drained and rinsed
- 1/3 CUP Coconut Oil, melted
- 1/4 CUP Cocoa Powder
- 2 TSP Vanilla Extract
- 1/3 CUP Pure Maple Syrup
- Dash of Salt
- 3 Eggs, lightly beaten
- 1/4 CUP Bittersweet Chocolate, chopped up
- 2 OZ Cream Cheese
- 1 OZ Goat Cheese
- 1 TBSP Maple Syrup
- 1/4 TSP Vanilla Extract
- 1/4 CUP Canned Pumpkin
- 1/2 TSP Pumpkin Pie Spice
- Preheat oven to 350F
- Lightly grease an 8x8 pan
- Brownie Base: Combine beans, coconut oil, cocoa powder, vanilla, maple syrup, and salt in blender and blend until smooth
- Pour batter into a bowl, and fold in lightly beaten the eggs and chocolate
- Smooth out batter into your 8x8 pan
- Goat Cheese Swirl: Add cream cheese, goat cheese, vanilla, and maple syrup in a bowl and mix with electric mixer.
- Spoon goat cheese swirl onto the top of the brownie base
- Mix pumpkin and pumpkin pie spice and spoon on top of brownie base
- Use knife to swirl the layers
- Bake for 30-35 min
This post contains samples that were generously sent to me from Vermont Creamery. As always, all content and opinions are my own!