I know, some of you might be shocked by the fact that I used BEANS to make these brownies, but let me tell you something; the beans only make them more delicious! For some awesome reason white beans add a savory and decadent taste and texture to these brownies so don’t be fooled when you read Moist Carob White Bean Brownies!
I’ve become a little obsessed with tapioca flour lately! Using it in this recipe made these beautiful brownies spongy and crumbly but obviously moist. They are very yummy and smooth, not to mention they’re filling! You can adjust the measurements of your ingredients. As long as you stick to the basics they’ll turn out amazing!
The idea of this moist carob white bean brownies recipe came to me before I went to sleep the other day. I was skeptical it was going to turn out alright at first. But when I saw the batter turn into this gorgeous texture in the oven I got super excited. I was even more excited when I had my first bite of it. It was out of this world!
As a vegan I always want to veganize recipes, especially junk food recipes. Not only that but I also try to come up with healthier versions of them. I wouldn’t say these brownies are nutritionally complete, but they’re way healthier than their high-fat counterparts! It sort of looks like tofu was added into the batter but these are soy-free!
I used carob instead of cocoa powder for two reasons. Number one is that cocoa powder is higher in fat, and the second one is that cocoa makes me feel jittery. It’s just my personal preference and you can certainly use cocoa powder.
I hope you try making these Moist Carob White Bean Brownies, because you’re going to love them! If you do please don’t hesitate to leave a comment 🙂
Moist Carob White Bean Brownies Recipe
- 1 cup whole wheat flour
- 1/2 cup cup tapioca flour
- 2 tbsp baking powder
- 1/3 cup unsalted roasted peanuts
- 1/3 cup raw almonds
- 1/3 cup raw walnuts
- 15 large medjool dates
- 1 cup boiled white beans
- 1 cup carob powder
- 2 tbsp vanilla extract
- 3 cups water
Add wheat flour and tapioca flour to a large bowl.
Add Baking powder and whisk thoroughly.
Grind all nuts together to get a flour-like consistency, but with some small chunks. Add it to the flour mixture.
In a separate bowl add carob powder and a cup of water. Mix thoroughly until you get a paste-like consistency.
Preheat your oven to 380 F.
Line a brownie-friendly baking pan with parchment paper.
Then add white beans and vanilla extract to food processor, add 1 more cup of water and process until it becomes a smooth paste. It’s ok if there are still some bean chunks in there but make sure they’re not too big.
Add this paste to the flour-nut mixture and give them a good mix-through.
Add the rest of the water and mix thoroughly.
Pour the brownie batter into the baking pan. Smooth it out to make sure all sides are even.
Put it into the oven and let it bake for 40-60 minutes or until done.
Take it out of the oven and let it cool.
Cut it into squares and serve.
You don’t have to use the same nuts I used. You can use any type you want.
You can cook your white beans at home instead of buying them at the store, since these can have a lot of salt. Just soak your dry beans overnight, then cook them on low heat for an hour or so or until mushy.
If you don’t want your brownies to be moist you don’t have to add this much water and vice versa.