black bean brownies (BBB)

Today was the most beautiful day ever! I didn’t wake up until noon (recurring theme in this blog so far), but made up for it in the frolicking in the sun that ensued throughout the rest of the day.

After doing some reading at a nearby cafe, I stopped by Malin Landaeus‘ eponymous vintage shop for her Sunday tea party. Malin is a more than just a shopkeeper, she is an equisite woman full of stories to share. She also happens to be a very good cook, and a vegan one at that! She makes treats galore for whatever nomads (or starving models) happen to wander in to her shop on N. 6 St. and Bedford (which is un-marked on the outside). She and her daughter run the establishment which is home to an assortment of color-blocked, high-end vintage she has collected over the years.

Her daughter, Nova,  gave me her recipe for black bean brownies which I would like to share.


1 1/2 c. spelt flour
1 Tsp. salt
1 tblsp. baking powder
1 1/2 c. cocoa
4 tblsp. instant coffee


The recipe that she used was from which called for 2 1/4 c. raw sugar – she substituted agave & maple syrup for the water in the recipe to make them sweet.
*Sidenote: The brownies are sweetened with agave. It is one of the most natural, unrefined sweeteners out there so you won’t get a rush/crash after eating a few of these treats. Agave is also low on the glycemic index so it is a good sugar substitute for diabetics, hypoglycemics, and people with certain allergies. It also just tastes great.
She also used Stevia (depending on the type you use, 1-3 Tsp., but be sure to taste it as you go so as not to make it too sweet). She also added 1 1/2 c. chopped, toasted walnuts – but you can use any kind of nuts/seeds you like.
She used :
2 c. black beans which had already been (pressure) cooked (with water)
1 Tsp. Vanilla extract
1 Tsp. Chocolate extract (if available)
Recipe says mix with 1 cup water, but she used the sweetener-liquids listed about with a tiny bit of water. Mix the dry ingredients. Blend together the beans, agave/maple syrup (approx. 1/2 c. each), and maybe 1-2 tablespoons oil.
You can also experiment with using pureed dates/prunes or apple sauce to add more moisture. It seemed too dry when she first mixed the wet & dry together, but once it was well-mixed with nuts & all, it seemed to be a good consistency – more cookie dough like than batter. Bake in well oiled Pyrex dish (if it’s difficult to flatten it into the form, you can use a little oil on top)
25-30 min. on 350 ºF
Bon appetit!

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