Truth be told, these brownies are more like a lava cake and work better with a spoon than fork. But if you don’t mind a messy dessert, you may find yourself making this Thanksgiving themed dessert year round. It’s gluten-free and vegan, but don’t let that put you off. It’s seriously good.
1 can of black beans
1/2 cup of quick cook oats
1/3 cup of maple syrup (honey or agave also works)
1/2 tsp baking powder
1/4 tsp of salt
2 tsp of vanilla extract
3 Tbsp of cocoa powder
1 tsp of espresso (optional)
1 cup of chocolate chips divided in half
3 Tbsp of pumpkin puree
3 Tbsp of maple syrup
1 8oz container of vegan cream cheese
1. Rinse black beans and place in blender along with half cup of chocolate chips. Mix till it becomes a thick batter. It will be a little lumpier than regular brownie batter.
2. Place batter in baking pan lined with parchment paper. For a molten style brownie, sprinkle the remainder of chocolate chips. For a more traditional brownie, skip this step.
3. In a separate bowl mix ingredients for cheesecake topping till smooth. Layer on top of brownie batter and place into a pre-heated 350° for 20 minutes.
4. Take brownies out of the oven and place in the freezer for 15-20 minutes or in the fridge for 40 before serving.
Hudson Valley based writer.