Vegan Kidney Bean Brownies

Learn how to make the most delicious chocolate brownies made from red kidney beanies. These brownies are fudgy with a crackly top, vegan friendly and extremely addictive, so good you won't even notice the kidney beans (I promise).

Course Baked goods

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 375kcal

Author Charla

Ingredients

2 can red kidney beans (400ml/15oz), drained
8 tablespoon olive oil
2 teaspoon vanilla
⅓ cup cacao powder
¼ cup almond flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon pink salt
⅓ cup chickpea brine (78ml)+ ½ teaspoon cream of tartar
1 teaspoon chicory
1 teaspoon choc chips
additional water if needed

US Customary - Metric

Instructions

Preheat to oven to 180C/356F.Grease or line a non stick brownie pan and set aside.
In a food processor fitted with an S blade, add the kidney beans, olive oil, vanilla, cacao powder, almond flour, raw cane sugar, baking powder and pink salt.
Pulse into an almost smooth consistency (add a splash of water if needed), it is okay to have a few bean pieces here and there.
Scoop the brownie mixture out into a medium sized bowl.
Stir in the vegan chocolate chips and set aside.
In a small bowl, combine the chickpea brine with the cream of tartar.
Use an electric hand whisk, to whisk the brine to create soft peaks (this is your aquafaba).
Scoop the aquafaba into the brownie mixture.
Fold the aquafaba into the mixture until combined.
Transfer the mixture into the brownie pan.Bake anywhere between 20-35 minutes, (it is difficult to be precise, so you will have to use your own judgement) or until the centre of the brownie no longer jiggles and is set to the touch, the top will have cracks too. If you test the brownies with a toothpick it will come out with some fudgy brownie on it.
Remove the brownie pan from the oven and allow to completely cool down before slicing and serving it.

Notes

For best results, I recommend eating immediately or no more than 24 hours after baking (if they last that long).
Don't be heavy handed when you are slicing the brownies, or they will crumble. Use a serrated knife to gently/carefully create slices.
Make sure to use kidney beans that are canned in water not salted water.
Any leftovers should be stored in an airtight container.
When adding the aquafaba, you will only want to fold it in enough until the batter is combined, don't over stir.
The baking time is key, you don't want to overbake nor underbake. Mine took around 20 minutes for fudgyness but your time may differ so use it as a guideline.
If you want your brownies more of a cake consistency then bake them for around 30 minutes or more.
The dimensions of my brownie pan is 29.4x19.1x4cm.

Nutrition