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Crazy Brownies

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Crazy Brownies bake up rich and chocolaty and taste just like the best fudgy brownies you have ever had. Fun to make with amazing ingredients.

 

Crazy Brownies are cut into squares and stacked three high on a small white plate and green burlap mat. Chocolate chips are in a white bowl behind.

These fudgy, dense and sweet brownies come straight out of Dreena Burton’s new cookbook – Plant Powered Families, over 100 Kid-tested Whole-foods Vegan Recipes.

Quite a mouthful and quite a book full.

Her newest book has lots of colorful photos to drool over and the recipes will keep you enthralled.

There are also wonderful personal photos scattered throughout. Check out the cover!

Crazy Brownies cookbook cover with a color photo of Dreena and her girls.
 

I have been admiring Dreena’s  recipes since the very beginning of my vegan days. Every one I have tried has been worth remaking and this recipe is no exception.

In fact, Crazy Brownies is one of my favorites!

Just look at this recipe. Scroll on down this page and take a gander at the ingredients. The outcome is fantastic!

 

Crazy Brownies photographed with a big bite taken out of one of the brownies.

This post contains affiliate links. Read my disclosure policy here.

Here are Some Other Titles to Go Along with Crazy Brownies

  • Artichoke Sunflower Burgers
  • Baconut
  • Blueberry Lassy Muffins
  • Cinnamon French Toast
  • Creamy Fettuccine
  • Saucy BBQ Chickpeas and Green Beans
  • Ta-Quinos
  • White Bean Guacamole

If you don’t own any of Dreena’s cookbooks yet or haven’t been to her website you have got to check her out.

I am always hopping over to her blog to see what is new.

 

Let’s Get Connected!

Facebook | Pinterest | Instagram | Bloglovin
 

Check out the Crazy Brownies quickie video at the top of the page if you’re on desktop and right here if you’re on mobile!

 

 

Crazy Brownies bake up rich and chocolaty and taste just like the best fudgy brownies you have ever had.
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5 from 1 vote

Crazy Brownies Recipe

Crazy Brownies bake up rich and chocolaty and taste just like the best fudgy brownies you have ever had.
Course Dessert
Cuisine Brownies
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 16 Brownies
Calories 99kcal
Author Ginny McMeans

Ingredients

  • 1/2 cup kidney beans
  • 1/2 cup dates pitted
  • 1/3 cup red potatoes yellow or red potato (see note) peeled, precooked, and cooled
  • 2 tablespoons tahini or nut butter, see note and nut-free option
  • 2 tablespoons coconut butter see note
  • 1/4 cup maple syrup
  • 3 tablespoons nondairy milk
  • 1/2 cup cocoa powder plus 2 tablespoons
  • 1/2 cup coconut sugar
  • 2 tablespoons arrowroot powder
  • 1 1/2 teaspoons vanilla extract or 1 teaspoon vanilla bean powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 tablespoons chocolate chips nondairy, mini are nice

Instructions

  • Preheat oven to 350°F. Line an 8" × 8" brownie pan with parchment paper.
  • Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again.
  • Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined. (If your processor is too small, transfer the date mixture to a bowl, and use a spatula to incorporate the dry ingredients.) Stir in the chocolate chips.
  • Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes (brownies will firm with cooling and are more fudgy with less baking, so don’t overbake). Remove, let cool completely, frost if desired, and cut into squares.

Video

Nutrition

Nutrition Facts
Crazy Brownies Recipe
Amount Per Serving (1 Brownie)
Calories 99 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 122mg5%
Potassium 136mg4%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 11g12%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 0.2mg0%
Calcium 27mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Potato Note:

Potatoes add moisture and density when combined with the beans. If you don’t have cooked potato, substitute 1/4 cup of potato starch and increase the milk to 5 tablespoons.

Nut-Free Option/Tahini Note:

I use a good-quality tahini, with a mellow, buttery flavor and smooth texture.

If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.

Coconut Butter Note:

If you don’t have coconut butter, you can substitute another 11/2 tablespoons of a nut butter like macadamia, almond, or cashew butter—or more tahini.

Frosting Note:

Chocolate Ganache, (also in the cookbook), is wickedly good on these brownies!

Isn’t that great! I want to make every recipe out of this cookbook and I bet you will too. Everything is plant based – we are so lucky!

Click here if you would like to take a look at the cookbook over at Amazon.

 

 

Crazy Brownies are cut into squares and stacked on top of each other on a small white plate and green burlap mat. Two photos with a bite out of the bottom brownie.

Reader Interactions

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  1. Ginny McMeans

    Hi Amanda! Yes, You found the right link. If you click on that link and then scroll down on that page there is a list of 8 different pages and topics addressing things that will help you in your freezing endeavors. Thanks so much for your interest and please let me know if I can help you in any way.

  4. Kathy

    Ok. These are the bomb! SO RICH AND FUDGY! Oooh they are good. Made as written except used 3 TBS peanut butter and not tbs coconut oil…not sure what coconut butter is. No way are beans and potatoes detectable. New follower here, love your blog!

  6. Andrea

    These are amazing. Everyone in the family loves them, including my incredibly picky eater. I used PB in lieu of coconut butter & half the tahini but otherwise followed the recipe. Will make them again and again.

  8. Christine

    These are FANTASTIC! I made them for my in-laws who are nowhere close to vegan and everyone loved them! I will admit I was hesitant as I was blending potato, beans, and tahini but decided to forge on. I knew it was going to be great as soon as I tasted the batter! I LOVE the dense and chewy texture of them and am now cooking my second batch as we speak but only after licking every possible bit of batter out of the mixer.

  18. Anita

    This looks like such an intriguing cookbook! The brownies you made from there look so nice and fudge – can’t believe the ingredients!

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