Woah, that’s a long recipe title. I wish I was a little better at naming recipes, because I feel like I need to add every single descriptor I have in my arsenal. You’re lucky I don’t have super-fudgy, crazy tasty, best gluten free brownies ever in the title.
I’ve had a busy weekend. And busy weekends best end with sitting on the couch, watching BB16, eating piles of brownies. I had a friend in from out of town unexpectedly and Josh’s family reunion on Sunday, so I’ve missed out on all of my lounging around time (and Saturday’s jog, shhhhh don’t tell the second brownie I’m eating).
Is everyone sick of black bean brownies yet? I jumped on the bandwagon a little late and am still wholly in love, and hopefully you are, too! When I saw the Recipe Redux challenge this month was Recipes with Spirit, I knew I wanted to jazz up my brownies with a little hazelnut liqueur. Who doesn’t love Frangelico?!
Black Bean Cheesecake Brownies with Hazelnut Liqueur
Author: Kelly Hutchinson
Serves: 12 – 16
1½ cups black beans (equivalent to a 15 oz can, rinse VERY well)
2 tbsp cocoa powder
½ cup quick oats
¼ tsp salt
⅓ cup pure maple syrup, agave, or honey
3 tbsp. plus 1½ tsp hazelnut liqueur, divided
¼ cup vegetable oil
1 tsp pure vanilla extract
½ tsp baking powder
½ cup chocolate chips (type of chip will determine brownie flavor, see note)
8 oz low fat or vegan cream cheese
5 tbsp. powdered sugar
Preheat oven to 350 degrees F. Spritz a 9″x9″ pan with nonstick spray or line a cupcake tin with liners spritzed lightly with nonstick spray.
In a food processor or high powered blender (like a Ninja or Vitamix), combine beans, cocoa, oats, salt, sweeteners, oil, 3 tbsp. + 1 tsp hazelnut liqueur, vanilla extract, and baking powder. Blend until smooth, will take 5 – 10 minutes of continuous processing.
Add chips and pulse to incorporate.
Spread into an even layer in the pan or cupcake tin.
In a bowl, microwave cream cheese for about 30 seconds, until easily stirred. Stir in powdered sugar and ½ tsp hazelnut liqueur.
Top brownies with cream cheese mixture. Stir in lightly.
Bake for approximately 25 minutes. Cool for at least ten minutes before serving. For best results, cool and refrigerate for at least 30 minutes before serving (I like to cool mine over night before serving).
The brownie portion of this recipe was originally based off of Chocolate Covered Katie’s black bean brownies and adapted to cheesecake brownies on this blog here. The type of chocolate chips will greatly determine the flavor of your brownie — dark chocolate will make a darker chocolate brownie, milk chocolate will produce a sweeter brownie, etc. You can increase the sugar to your preferences. For a vegan brownie, use vegan cream cheese and opt for a vegan sweetener and chocolate chips. For a gluten free brownie, ensure your oats are gluten free.
P.S. If you’ve never tried this, Frangelico is a part of my favorite shot. Half vanilla vodka, half Frangelico (or other hazelnut liqueur). Take it similar to how you’d take a tequila shot, using sugar and lemon instead of the salt and lime that goes with tequila.