Serious question, I thought vegan brownies were always cakey, but a new recipe changed my mind.

I avoided vegan brownie recipes because they never seemed fudgy like the ones I remember. Then I tried a version with black beans and avocado oil, and it was rich and dense. What convinced me was the gooey center that didn't need butter or eggs. Now I'm curious if other bean-based desserts can work this well. I'm still figuring out the right sugar balance for less sweetness.

3 comments

3 Comments

colec801mo ago

Try blending red lentils into a brownie batter next, they break down super smooth. You get that same fudgy texture without any bean taste at all.

the_gavin1mo ago

My chickpea blondies last week used a full can of beans and maple syrup. They were dense and moist, no eggs needed. The texture was spot on, not cakey at all. I blended the beans until they were completely smooth. For less sweetness, I used only a quarter cup of sugar and extra vanilla. Bean based desserts are a game changer when done right.

emery_perez881mo ago

You used a full can of chickpeas in blondies? That's wild, I can't imagine they don't taste like beans lol. Blending them until smooth must take forever, my cheap blender would leave chunks everywhere. Only a quarter cup of sugar seems way too low for dessert, but if the texture is good maybe I'm wrong.