September 16, 2026September 16, 2026 by betsy

The Best Espresso Black Bean Brownies with Banana, Chocolate Chips & Walnuts aka Chunky Monkey Brownies

I created this recipe for a sweets loving friend who owns a design workshop in exchange for a fabric remnant for a new art direction.

I think we both got a pretty sweet deal.

And since the base of these moist fudgy confections are black beans, you can think of each brownie as a serving of vegetables. 😉

The Best Espresso Black Bean Brownies with Banana, Chocolate Chips & Walnuts aka Chunky Monkey Brownies

Yield: 9 brownies

1-15 ounce can black beans, drained and rinsed well
3/4 cup packed brown sugar
3/4 cup unsweetened cocoa powder (not Dutched)
1/2 cup all-purpose flour (or 1:1 gluten-free substitution
1/4 cup vegetable oil
2 tablespoons flaxseed meal whisked with 1/4 cup water and set aside for 5 minutes to thicken; whisk again before using
1 tablespoon pure vanilla extract
1 tablespoons powdered espresso dissolved in 2 tablespoons coffee liqueur (Tia Maria is considered vegan-friendly; Kahlua is not due to bone char filtering)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 banana, halved lengthwise and sliced thinly
1 cup vegan chocolate chips
1 cup walnut pieces
Optional garnish: a few more chocolate chips and walnuts

Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray, line bottom and up two sides with parchment paper or foil, and spray again.

In a food processor, place all ingredients except banana, chocolate chips, and walnuts. Process until very smooth, scraping down sides of bowl as necessary. If consistency is more cookie dough than thick brownie batter, you can add 1 to 2 tablespoons additional water or coffee liqueur. Remove blade and gently stir in banana, chocolate chips, and walnut pieces.

Spread mixture evenly into prepared baking pan. Sprinkle a few chocolate chips and walnut pieces evenly over surface if desired.

Place brownies in center of preheated oven and bake about 33 minutes until a wooden pick inserted in center comes out with just the slightest bit of moist chocolate coloring it (not really clinging to it). Cool pan on a wire rack. Serve or cover tightly until serving time.

June 19, 2025June 22, 2025 by betsy

Quick Lemon Bars with “Cheesecake” Topping (vegan/plant-based)

Pretty, cool, and refreshing, these easy bars take the edge off summer heat and humidity.

The base for the recipe is making the rounds on Pinterest, prepared by combining an angel food cake mix and lemon pie filling. But I leaned full-on into lemon.

And I don’t care what anyone says, the batter does NOT separate into a crust and filling as it bakes. In fact, the texture is a bit odd: a tad gummy and spongy.

BUT chilling mostly solves that issue, and topping the bars solves the rest. They ended up reminding me of a slightly and pleasantly sticky lemon brownie, and I will make them again…but I am not tossing out my traditional lemon bar recipe, as these are something altogether different.

Quick Lemon Bars with “Cheesecake” Topping

1 box lemon cake mix (make sure it is plant-based, but most are)
1-20 ounce can lemon pie filling (make sure it is plant-based, but most are)
“Cheesecake” Topping (recipe follows)
12 thin lemon slices
Garnish: 12 mint leaves and/or a few berries if desired. Preheat oven to 350 degrees. Lightly spray 9 x 13″ pan with non-stick spray, line with a piece of parchment paper or foil if desired (not necessary), and spray again. By hand or on low speed of an electric mixer, combine mix and filling thoroughly without overbeating. Spread into prepared pan. Consistency will be a little spongy. Spray hands with nonstick spray and pat into corners if necessary. Bake 30 minutes. Cool on wire rack. Cover and chill. Slice into 12 pieces, top with a couple tablespoons filling, garnish, and serve. Refrigerate any leftovers.

“Cheesecake” Topping

4-5 ounce cartons Silk brand Greek style vanilla yogurt (or use whatever brand you prefer, but make sure it is Greek style)
1 cup So Delicious Cocowhip (or your favorite plant-based whipped topping)

Gently fold together in a medium bowl. Cover and refrigerate if not using immediately.

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December 14, 2024December 26, 2024 by betsy

Bourbon Pecan Pie Bars or Tart (vegan, plant-based & gluten-free)

This was my contribution to our Friendsgiving at our dear friend and neighbor’s with her family and my bew favorite dessert.

But, I didn’t want dessert after our lunchtime feast, so I took some with us on a 90-mile drive to our weekend home in Southern Shores, NC, and enjoyed it the next day.

It travels well and is just as delicious plain with coffee or gussied up as a full-on dessert with plant-based ice cream or whipped topping and caramel sauce. Similarly, you can bake it in a straight-sided baking dish or a fluted tart pan for a fancier presentation.

For the Gluten-Free Crust:
2 cups gluten-free 1:1 baking mix
¼ cup natural sugar
½ cup melted coconut oil (or vegan butter)
Pinch sea salt

Preheat oven to 350 degrees. Spray a 9×9-inch baking pan with nonstick spray and line with parchment paper, allowing paper to hang over edges. Or use a tart pan sprayed with non-stick spray. In medium bowl, combine baking mix, sugar, and pinch sea salt. Add the melted coconut oil or vegan butterand stir the mixture with a fork until it forms a crumbly but moist dough. Press dough into bottom of prepared pan, spreading evenly with fingers or, my preference, bottom of a sturdy glass sprayed with nonstick spray. Bake 10 to 12 minutes. The edges may not turn golden, especially if using coconut oil.

For Pecan Filling:
1 cup maple syrup
1/2 cup brown sugar
1/4 cup full-fat coconut milk
2 tablespoons cornstarch
1 tablespoon ground flaxseed mixed with 2 tablespoon water in small cup or bowl (flax egg)
1 tablespoon bourbon
1 teaspoon vanilla extract
2 cups pecan pieces
1/2 cup or so pecan halves
Pinch sea salt
Toppings: plant-based vanilla or butter pecan ice cream, plant-based caramel sauce, and/or plant-based whipped topping, like Cocowhip

In a medium saucepan, combine maple syrup, brown sugar, and coconut milk. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer. Reduce heat and simmer 3 to 5 minutes to thicken slightly. Whisk cornstarch into flax mixture to create a smooth slurry. Whisk slurry into syrup mixture, whisking constantly to prevent lumps. Cook, stirring frequently, for another 2 to 3 minutes or until the mixture thickens to a caramel-like consistency. Stir in pecan pieces, bourbon, vanilla extract, and pinch sea salt. Pour filling evenly over crust, using a wooden spoon or spatula to spread the pecans out evenly. Arrange pecan halves over top (I think diagonal rows are pretty). Bake 25 minutes, or until pecan filling is set and edges are slightly bubbling. Cover loosely with foil after 20 minutes if pecans are becoming too dark (so far, not necessary when I prepare them). Remove from oven and cool completely in pan. If using a tart pan with a removeable bottom, release by pressing on bottom from underneath and lifting out. Or lift them out of pan using parchment paper overhang.

Cool slightly or completely, cut into bars with a sharp knife, and serve topped as desired.

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July 12, 2024July 12, 2024 by betsy

Best Pumpkin Brownies (vegan & plant-based)

These are possibly the fudgiest and moistest brownies you will ever devour, but with a slight tender crunch from the optional chocolate chips and nuts. Plus they are just the right thickness. And its a simple recipe to memorize because all the amounts are either “1/2” or “1” (except the baking powder).

Sublime on their own, they are downright irresistible with a scoop of plant-based vanilla ice cream, non-dairy whipped cream, or a glass of ice cold non-dairy milk.

Best Pumpkin Brownies (vegan & plant-based)
Yield: 9 brownies

1/2 cup canned pureed pumpkin
1/2 cup neutral vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1 cup natural sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Optional about recommended: 1/2 cup plant-based semi-sweet or dark chocolate chips
Optional but recommended: 1/2 cup pecan, hazelnut, or walnut pieces

Preheat oven to 350°. Grease an 8-inch square baking pan, line with a wide strip of foil or parchment paper Slightly extended over edges., and lightly oil again. In a large bowl, combine all wet ingredients until smooth with a whisk. Add all dry ingredients except chocolate chips and pecans, and whisk until completely combined. Fold in chocolate chips and nuts if using. Transfer batter into prepared pan and lightly smooth top. Bake twenty minutes or until set on top and slightly pulling away from edges of pan. Cool completely in pan on wire rack and then tightly cover until serving time.

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August 22, 2021August 22, 2021 by betsy

Ridiculously Rich Red Bean Brownies (vegan/plant-based & gf)

As you peruse recipes for black bean brownies and chick pea blondies–including “best ever” recipes here on The Blooming Platter–you may have asked yourself if you could make rich, fudgy brownies from heart-healthy dark red kidney beans. The answer is a resounding yes!

Yield: 8 to 16 brownies

1-15.5 ounce can dark red kidney beans, rinsed and drained, 11/2 tablespoons liquid reserved

3/4 cup maple syrup

1/2 cup oat flour (I suspect other non-wheat flours would also work)

2 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup vegan chocolate chips

1/2 cup pecan pieces

Preheat oven to 350. Spray an 8″ square pan with nonstick spray, line with a 7″ piece of parchment paper or foil allowing it to come up the sides and fold over the edges, spray again, and set aside. In a food processor, process all ingredients’ including reserved liquid, except chocolate chips and nuts’ until very smooth. Remove blade and stir in about 1/3 cup each chips and nuts. Transfer batter to prepared pan, gently smoothing top, and sprinkle with remaining chips and nuts. Bake 30 minutes or until top is set. Allow to cool completely before slicing. Serve immediately or store tightly covered.

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August 18, 2021August 20, 2021 by betsy

Best Ever Chickpea Blondies with Chocolate Chips & Nuts (vegan/plant-based, GF)

These moist bars slice beautifully and taste even better. Based on a recipe from **Veggie World Recipes** with a few swaps and one addition, they are everything a Blondie should be.

Yield: 8 to 16 bars

1-15.5 ounce can chickpeas, rinsed and drained, 1 1/2 tablespoons juice reserved

1/4 cup oat flour, almond flour, etc.

1/2 cup pecan butter (can substitute almond or peanut butter, bur pecan is best!)

3/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup chocolate chips

1/2 cup broken pecans or other nuts

Preheat oven to 350 degrees. Spray an 8″ square pan with nonstick spray, line with a 7″ wide strip of parchment paper or foil, spray again, and set aside. In large food processor, process all ingredients except chips and nuts until smooth. Stir in about 1/3 cup each chips and nuts, spread evenly into pan, sprinkle remaining chips and nuts over the top, and bake for 30 minutes. Cool on a wire rack, slice, and serve or store covered.

May 22, 2021September 16, 2026 by betsy

The Very Best Fudgy Black Bean Brownies with Chocolate Chips & Pecans (gf, vegan & plant-based)

Recipes for these abound, but I like mine best, she says modestly…perhaps it is the brandy!

The absolute strangest thing happened with this recipe. I created it, proudly posted photos and the recipe, and a friend made it and had drastically different results: way too soft and fudgy, even after refrigeration, if there is such a thing, haha.

So I made the recipe again myself and had the same results. Not satisfactory at all. I can’t imagine what I did and I will never know. But, I went back to the drawing board, adding 1/2 cup oatflour–but you could add any flour–2 tablespoons less water, though you might need to add it back in depending on how absorbent your flour is, and 1/2 teaspoon baking powder. I turned up the temperature to 350 instead of 325 and I cooked them for 33 minutes vs. 25.

The result is exactly what you see in the new photos and I can’t imagine a brownie as good with no refrigeration necessary…brownies should not be cold! I was devastated when this happened, but now I’m so glad it did because these are superior to the others and, frankly, to any brownies I have ever made or tasted!

1-15 ounce can black beans, drained and rinsed well

1/2 cup oatflour or your favorite flour, including all purpose if gluten is no problem

2 tablespoons flaxseed meal whisked with 1/4 cup water and set aside for 5 minutes to thicken; whisk again before using

1/4 cup vegetable oil

1 tablespoon pure vanilla extract

1 tablespoons strong brewed coffee (can use decaf)

2 tablespoons brandy (or rum)

3/4 cup unsweetened cocoa powder (not Dutched)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup packed brown sugar

1/2 cup vegan chocolate chips, divided

1/2 cup pecan pieces, divided (optional, but recommended)

Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray, line bottom and up two sides with parchment paper, and spray again.

In a food processor, place all ingredients except chocolate chips and pecans. Process until very smooth, scraping down sides of bowl as necessary. If consistency is more cookie dough than thick brownie batter, you can add 1 to 2 tablespoons additional water. Remove blade and gently stir in 1/4 cup chocolate chips and 1/4 cup pecan pieces. (In the photo, I just used 1/4 cup pecans on top for prettier slicing.)

Spread mixture evenly into prepared baking pan. Sprinkle remaining chocolate chips and pecans evenly over surface.

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May 22, 2021November 29, 2025 by betsy

Bourbon Pecan Pie Chocolate Chip Shortbread Bars (vegan with gluten-free option)

These are just perfection: not too sweet with beautifully contrasting textures.

Yield: 16 bars

Shortbread Crust:
5 tablespoons vegan butter, softened (I love Miyoko’s)
1/2 cup sugar
1 1/4 cup flour or King Arthur Gluten- Free Baking Mix
1/4 teaspoon sea salt
1/2 cup broken or chopped pecans

Spray an 8-inch square pan with nonstick spray, line with a strip of foil or parchment paper. And spray again. Cream together butter and sugar. With mixer on low speed, blend in flour, salt, and broken pecans until a dough forms. Press evenly into pan and bake 25 minutes.

Filling:
3 tablespoons vegan butter
6 tablespoons maple syrup
1/4 cup sugar
2 tablespoons nondairy milk
1 tablespoons bourbon
1 teaspoon vanilla extract
1/8 teaspoon sea salt
11/2 cups broken or coarsely chopped pecans
1/2 cup vegan, gluten-free chocolate chips

In a small saucepan over medium heat, combine all ingredients, except chocolate chips, bring to a simmer, and cook for 1 minute. Pour evenly over crust, sprinkle with chocolate chips, and bake 15 minutes. Cool and cut into squares.

November 21, 2020 by betsy

Pumpkin-Ginger Blondies (vegan, plant-based & gf)

Yield: 9 bars

These treats are all fall!

Gluten-free (as long as your oats are gf) with no added oil, these bars are insanely moist and deeply flavorful. Plus they go together in a snap in the bowl of your food processor. Rich and decadent tasting, they are packed with protein, vitamins, and fiber, but bear no resemblance to health bars.

You can substitute almond butter for pecan butter, but why would you?! Pecan butter is the perfect autumnal complement to the other fall flavors.

1-15.5 ounce can chickpeas
1 cup canned pumpkin
2/3 cup sugar
1/2 cup pecan butter
1/2 cup almond flour
1/4 cup rolled oats
1/4 cup maple syrup
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice or to taste (or substitute a mixture of ground cinnamon and ground ginger)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional topping: 2 tablespoons sugar

Preheat oven to 350 degrees. Grease an 8″ square pan. Process all ingredients except topping in food processor until smooth, scraping down sides of bowl as necessary. Transfer batter to prepared pan, smooth top, and bake for approximately 40 minutes or until a toothpick inserted in center has only a few moist crumbs clinging to it. Remove from oven and sprinkle liberally with remaining 3 tablespoons of sugar.

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