全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

全素黑豆巧克力布朗尼 Vegan Black Bean Brownies

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想要吃塊美味、健康一點的巧克力布朗尼嗎? 試試這個全素黑豆巧克力布朗尼吧! 它嚐起來濃郁但不甜膩,而且因為黑豆的關係,裡頭還藏著許多營養素。

全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

全素黑豆巧克力布朗尼
Vegan Black Bean Chocolate Brownies

在滿早之前就有想利用黑豆製作巧克力布朗尼的想法,先前有試作過幾次,但成品不太很理想,而這幾次製作,終於做出讓自己滿意、甚至有點停不下口的黑豆巧克力布朗尼了!

這個巧克力布朗尼有兩個我個人認為美味布朗尼要有的重點:

  • 濃郁巧克力滋味
  • 溼潤緊實的口感
全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

因為我個人不太喜歡太軟潤的食物,布朗尼當然也包含其內,所以它並不會到太軟潤,還是有一點咬實的口感。

如果你喜歡那種非常軟的口感,那麼我想你可以試試減短烘烤的時間,但我自己是還沒試過啦,因為我不喜歡那樣嘛。那麼或許這也是個可以讓你和烤箱培養感情的好機會…吧。

全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

雖然開門見山就說了它有黑豆,但我想你應該吃不出來黑豆的存在的,至少我是吃不太出來的,而它要美味,有兩個關鍵:

  1. 就是在用你愛的可可粉 (我很喜歡這款可可粉的味道)
  2. 食物調理機製作

相信我,因為我已經用食物處理機做過幾次,但口感就不理想,所以 … 已經告訴你嘍! 如果你還是要試的話。 😛

全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

核桃除了是我很愛的堅果,也是讓我覺得和巧克力布朗尼最搭的堅果之一! 然後巧克力豆應該再多也不嫌多,對吧? 😉

全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

這些布朗尼們可以熱熱得或是冰冰的享用。熱的時候口感較軟、滋味也較濃郁;冷的吃口感較緊實、也比較沒那麼濃。我個人偏好喜歡從冷藏拿出來冰冰得吃,因為喜歡那咬實感;

但當我想吃濃郁巧克力滋味時,就會把它們放到微波爐用最小火加熱約 10 秒,或是放入烤箱稍微回烤一下,讓巧克力豆融化。

全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

一些額外想說的:

  • 黑豆我是用自己煮的黑豆,你也可以用罐頭裝的,但記得把水瀝掉後,要再沖洗一下,因為罐裝的通常會加鹽
  • 巧克力豆的部份我是加在表面而已,但若你想有更濃郁的巧克力滋味,可以在烤之前,再拌入一小把巧克力豆進布朗尼混合料裡

如果你也很愛巧克力布朗尼,那麼我建議你也可以試試 全素溼潤酪梨巧克力布朗尼全素生巧克力布朗尼全素焦糖大理石巧克力布朗尼。那麼我們就接著來動手做吧! Let’s do this!

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

完整食譜 How To Make

全素黑豆巧克力布朗尼 Vegan Black Bean Chocolate Brownies

Barrel Leaf
Do you want some delicious and healthier chocolate brownies? Try this Vegan Black Bean Chocolate Brownies! They are rich but not overpowering sweet. With black beans sneaked inside, these brownies are also packed with nutrients.
Prep Time10 mins
Cook Time25 mins
Resting5 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Gluten-Free, vegan
Keyword: dessert, sweet, vegan
Servings: 12 people
Author: Barrel Leaf

Ingredients

  • 240 g cooked black beans 煮熟黑豆, ~from a 400 ml canned black bean
  • 140 g pitted dates 去籽椰棗乾
  • 10-12 Tbsp water 水
  • 1 tsp vanilla extract 純香草精
  • 1/2 tsp baking powder 泡打粉
  • 8 Tbsp cacao powder 生可可粉, or cocoa powder
  • A pinch salt 鹽
  • 1 Tbsp ground chia seeds 奇亞籽粉
  • 3 Tbsp peanut flour 花生醬粉, or 2 Tbsp peanut butter 或 2 Tbsp 花生醬*
  • 4 Tbsp walnuts, chopped 切碎核桃
  • 4 Tbsp dark chocolate chips 70% 黑巧克力豆

Instructions

  • 將烤箱以 175 C / 350 F 預熱
  • 將黑豆、椰棗、水、純香草精放入食物調理機中,攪打混合均勻。若有調理棒,建議搭配使用。視情況停下來做刮杯的動作
  • 接著放入鹽、奇亞籽粉、可可粉花生醬粉,繼續攪打混合均勻
  • 取一長條麵包模,裡頭鋪烘焙紙,再將布朗尼混合物填壓入模具中,儘可能鋪平
  • 將碎核桃與黑巧克力豆灑於表面,再稍微按壓入布朗尼體中
  • 放入烤箱烘烤 20-25 分鐘,至表面偏乾、用刀子插入中間無溼液體沾黏
  • 取出,置於網架上讓它稍放涼 5-10 分鐘,再放入你的口中

English Version

  • Preheat the oven at 175 C / 350 F.
  • Add the black beans, water, pitted dates, and vanilla extract to a blender to blend together. Recommend to use a tamper if you got one. Stop and scrape down the side as needed.
  • Add in the salt, cacao powder, ground chia, and peanut butter flour. Blend again to incorporate them.
  • Grab a loaf pan or small baking sheet. Line the pan with parchment paper. Transfer the brownies mixture into the pan and spread it out evenly.
  • Sprinkle the walnut pieces and chocolate chips on top and push them a little bit inside the chocolate brownies mixture.
  • Place it into the oven to bake for 20-25 minutes until the surface is a little bit dry and you can insert a fork into the center with no liquid attached.
  • Remove from the oven. Place onto a wire rack to let it cool for 5-10 minutes before putting them into your mouth. 🙂

Video

Notes

  • 我手邊還有先前買的花生醬粉,想用完它,也可以用純花生醬替代,但因為花生醬本身就有流動性,因此水的份量可能要減少到 6-8 Tbsp
  • 此食譜份量可做出照片中布朗尼 2 份
  • 保存:放入密封盒中冷藏保存 3-5 天;冷凍 2 週
  • I still got some peanut flour which I bought a few months ago and want to use it up. You can use pure peanut butter instead. But since peanut butter is on the liquid side, you probably want to reduce the water to between 6-8 Tbsp.
  • This recipe yield 2 batches of the brownies in the photos.
  • Storage: Store in the food container in the fridge for 3-5 days or 2 weeks in the freezer.

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