Double Chocolate Black Bean Brownie
I don't know how I have gone so long not sharing this recipe with you all!I actually thought I'd already put it on the website, especially considering how much of a staple it is in this house, but when hubby told me I needed to share this with you guys, I went to double-check and shock horror......I hadn't written it up! So here you go.....my Double Chocolate Black Bean Brownies.
Now because I've been making these for so long with such success, the idea of adding a tin of beans to a brownie no longer weirds me out, but for those kinda new to the wholefood baking scene, I promise you, cross my heart, that you will be pleasantly surprised with the result.
The beans add substance and texture, but DO NOT taste of beans! Because the beans are pre-cooked and you're not using eggs, you don't need to worry about the consistency being fudgy and appearing undercooked. It's not. It's meant to be that way, eat and enjoy!
I like to serve these warm out of the oven so that the chocolate chips are a little melty on top, but if you're serving it later, 20 seconds in the microwave will be sufficient. Of course they're fabulous served cold too, and actually travel really well. The perfect road trip snack!
Once you've used beans in a brownie, you'll be a convert for life! Rich, gooey and oh so decadent, these black bean brownies are a sure-fire way to win friends!
Ingredients:
400 g tin of organic Black Beans
2 Tbsp smooth peanut butter
1 medium banana
3 Tbsp maple syrup
3 heaped Tbsp raw cacao powder
2 tsp baking powder
3/4 cup almond meal
1/4 cup dairy free chocolate chips (or any chopped chocolate)
Directions:
Preheat oven to 180 degrees and grease or line a loaf pan with baking paper (yes a loaf pan ~ I do the majority of my baking in loaf pans!).
Rinse black beans well then to the base of a food processor, add beans, peanut butter, banana, and maple syrup. Blend until well combined and smooth.
Add cacao, baking powder and almond meal and blend again for 20 seconds.
Remove blade and use a spatula to transfer brownie mixture to your loaf tray. Sprinkle the top with your chocolate chips then place in the oven for 25 minutes. If you like your brownies a little more firm (I like em fudgy), add another 5 minutes of bake time.
Remove from the oven, left out the baking paper and slice gently into 8 pieces. Enjoy warm with your favourite coconut ice cream!
These brownies keep really well in the fridge for up to a week and freeze well lasting 3 months.
