Thank you Kathy Hester for this recipe!
I had such a hankering for chocolate on Sunday night. And Kathy Hester's, The Vegan Slow Cooker was sitting on the kitchen counter.
Bingo! I found what looked like the perfect recipe. Quick. Easy. Mostly healthy ingredients.
But, I wasn't interested in waiting the 6-8 hours it would take to make these brownies Kathy's way--in my slow-cooker.
My serious chocolate craving solution? I mixed up all the ingredients. Put them in an 8 inch square silicone baking pan and baked them in the oven at 350 degrees. Done in 30 minutes. Even better on day two.
They're moist, dense, & delicious. Not too sweet. Pefect. Even for breakfast!
- 1/2 cup of rolled oats, blended in a VitaMix or food processor into flour. Oat flour would also work.
- 1/2 cup chopped walnuts
- 1 can (15 ounces) black beans, drained & rinsed or 1.5 cups of homemade black beans
- 2 ripe bananas (normal size--not the large ones)
- 3 tablespoons of applesauce (I keep the mini-single-serving 4 ounce cups on hand in the pantry for this sort of recipe)
- 1/4 cup of agave or maple syrup (I used light agave)
- 1/2 cup of unsweetened cocoa powder (LOVE Penzey's natural un-Dutched high-fat cocoa)
- 1/4 teaspoon of chipotle powder, cayenne, or chile powder (I used chipotle) Omit if you're not fond of this Mexican-style chocolate taste)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Note: Kathy Hester offers variations. Leave out the chile. Add more agave if making this for kids. Leave out chile & cinnamon & add some mint extract instead.
1. Preheat oven to 350 degrees
2. Process oats in your VitaMix (works best, but be sure it is dry), or your food processor. A regular blender may also work--haven't tried it. Or, use oat flour.
3. Empty the oat "flour" into a mixing bowl, along with the chopped nuts.
4. Add the beans, bananas, applesauce, agave, cocoa, chipotle powder or cayenne or chile powder, cinnamon, & vanilla to the food processor & process until smooth. This takes more time than you'd expect. Just be sure it's mixed up well.
5. Add the mixture to the mixing bowl (with oat "flour" & chopped walnuts) & combine well.
6. Spoon contents into a silicone 8 x 8 baking pan, or a regular one that's either sprayed with canola oil, or lined with "cut-to-fit" parchment paper. Love my silicone baking pans & muffin cups.
7. Bake for 30 minutes. Test with a toothpick--should be firm, & come out fairly clean. Don't overbake.
8. Cool, then cover & store in the fridge.