Do black beans really make a difference in the recipe?

Absolutely! Black beans add moisture and structure without affecting the flavor. They also make the brownies extra fudgy and rich. Just be sure to blend them well!

Can I make this brownie without a cast-iron skillet?

Yes! You can bake it in an 8x8-inch or 9-inch round baking pan. Just make sure to grease it well, and the baking time may need slight adjustment. Remember to serve in the pan!

How do I know when the brownie is done?

Stick a toothpick in the center—if it comes out only slightly wet, it’s ready. The edges should be set, but the center should still be slightly gooey.

Can I make this brownie gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Please keep in mind that it may create a slightly more delicate texture.

Vegan Skillet Brownie

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Rich, sweet and super fudgy, this Vegan Skillet Brownie is the perfect share dessert! Top with vanilla ice cream and serve warm with multiple spoons.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: 8 Servings 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 15oz can black beans*

1/4 cup water*

4 oz dark chocolate (50-70%)

2/3 cup vegan butter

1 cup granulated sugar

1 cup light brown sugar

2 teaspoons instant espresso powder

2 teaspoons vanilla extract

3/4 teaspoon salt

3/4 cup dutch processed cocoa powder

1 cup all purpose flour

1 cup nondairy chocolate chips

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 10 inch cast iron skillet with vegan butter. Set aside.
Blend: Rinse and drain black beans. Place in a blender with the water and blend until completely smooth. This may take a few minutes. Set aside.
Mix: Add dark chocolate and vegan butter to a large microwave safe bowl. Microwave in 30 second increments whisking after each until chocolate is completely melted. Add granulated sugar and light brown sugar to the bowl. Whisk vigorously for 1 minute. Add espresso powder, vanilla, salt and blended black beans. Whisk until completely smooth. Sift in the cocoa powder and add all purpose flour. Whisk until just combined. Do not over-mix. Fold in the chocolate chips.
Bake: Pour the brownie batter into the prepared skillet. Bake on center rack of preheated oven for 45 minutes. A toothpick inserted into the center of the brownies will come out slightly wet. This is OK! The center of the brownie will be soft and fudgy. Allow to cool slightly before serving. Top with dairy free vanilla ice cream and eat straight from the skillet or scoop out individual slices.

Equipment

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Notes

*Skillet brownie will keep covered at room temperature for 2-3 days. This is not a freezer friendly recipe.

*You will not taste the black beans at all! Do not leave them out of the recipe as they provide the richness, density and moisture that traditional recipes get from the use of eggs. Make sure the beans you use are totally plain! Read the ingredients on the can and ensure there are no spices/flavors aside from salt.

*If you need to add a little additional water to get the blender moving go ahead and do so. Only add a tablespoon at a time.

*This recipe can also be made in an 8-10 inch circular baking pan. Remember to eat it out of the pan!

Find it online: https://censoredbaker.com/vegan-skillet-brownie/