{"id":236,"date":"2015-09-21T14:22:11","date_gmt":"2015-09-21T18:22:11","guid":{"rendered":"http:\/\/montrealvegan.com\/?p=236"},"modified":"2022-04-23T15:18:40","modified_gmt":"2022-04-23T19:18:40","slug":"brownies","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/brownies\/","title":{"rendered":"Beanie Brownies"},"content":{"rendered":"

\"beaniebrownies\"For those moments–no doubt, very occasional \ud83d\ude42 –when you need that chocolate fix, these brownies will do it. Half of one does the trick for me! These brownies are somewhere between lava cakes and hot fudge….<\/p>\n

This is a very quick and easy recipe! It makes a dozen brownies, which I freeze in their papers, and pull out when the urge for chocolate hits me! Great for when you have unexpected guests; everyone just loves them!<\/p>\n

\"chickpeachocobrownies\"<\/p>\n

I cook large batches of chickpeas in the slow cooker to have on hand for baking, salads, humous or other dishes. Once cooked and cooled, I place 2 cups in freezer bags, and yes, put them in the freezer! I also make these with black beans with equally fabulous results!<\/p>\n

\n
Beanie Brownies<\/h6>\n
Ingredients<\/strong><\/div>\n
\n
    \n
  • 1\u00be cups chickpeas home cooked, or canned (drained and rinsed)<\/li>\n
  • 2\u00bd tablespoons ground flax seeds*<\/li>\n
  • 6 tablespoons water<\/li>\n
  • 3 tablespoons coconut oil<\/li>\n
  • \u00bd cup cocoa powder<\/li>\n
  • \u00bc teaspoon salt<\/li>\n
  • \u00bd cup cane sugar<\/li>\n
  • 1 teaspoon pure vanilla extract<\/li>\n
  • 1\u00bd teaspoon baking powder<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/strong><\/div>\n
    \n
      \n
    1. Prepare regular muffin tins with paper liners.<\/li>\n
    2. Pulse ground flax seeds and water in food processor. Allow to rest while you prepare remaining ingredients.<\/li>\n
    3. Add remaining ingredients to flax seed mixture. Process until smooth, scraping down sides as needed.<\/li>\n
    4. Adjust thickness of batter by adding a tablespoon or two of coconut flour, if too runny, or nut milk, if too thick.<\/li>\n
    5. Fill muffin liners.<\/li>\n
    6. Bake for 20 minutes.<\/li>\n
    7. Cool. Frost, if desired.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      \n
      Notes<\/strong><\/div>\n
      *For a non-vegan version, replace ground flax seeds and water with 2 eggs<\/div>\n
      Optional: Add \u00bd cup chocolate chips once dough is smooth.<\/div>\n
      Variation: Replace chickpeas with black beans.<\/div>\n
      Chocolate Fudge Frosting: Melt \u2154 cup chocolate chips with 2 tablespoons vegan butter in top of double boiler. Whisk until melted. Spoon over cooled muffins. Sprinkle with coarsely chopped toasted almonds.<\/div>\n<\/div>\n
      3.4.3177<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      For those moments–no doubt, very occasional \ud83d\ude42 –when you need that chocolate fix, these brownies will do it. Half of one does the trick for me! These brownies are somewhere between lava cakes and hot fudge…. This is a very quick and easy recipe! It makes a dozen brownies, which I freeze in their papers, and pull out when the urge for chocolate hits me! Great for when you have unexpected guests; everyone just loves them!<\/p>\n","protected":false},"author":3,"featured_media":2251,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21],"tags":[34,40,41,57,84,97],"class_list":["post-236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-desserts","tag-brownies","tag-chickpeas","tag-chocolate","tag-gluten-free","tag-soy-free","tag-vegan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/09\/beanie_brownies_w.jpg?fit=751%2C351&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/s6LKIh-brownies","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=236"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/236\/revisions"}],"predecessor-version":[{"id":3637,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/236\/revisions\/3637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2251"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}