Black bean brownies recipe
Try this healthy twist on a brownie with the addition of black beans to the mixture for an added hit of protein and fibre. Dark, delicious and decadent!
16 ‘fingers’ or 8 more generous pieces
- 1 x 440g tin of black beans, well rinsed and strained
- 3 organic, free range eggs
- 1/4 cup (4tbsp) coconut oil
- 1 tsp vanilla extract
- 1/2 cup (75g) sugar-free cocoa
- 3/4 cup (125g) dark brown sugar
- 1/2 cup (75g) wholemeal flour
- 100g good quality dark chocolate
- 1/3 cup (80ml) pouring cream
- 1 tbsp butter
Preheat oven to 180°C (160°C fan-forced). Grease and line a shallow slice pan.
Put rinsed beans and eggs into a powerful blender and pulse until smooth.
Add coconut oil, vanilla extract, sugar, cocoa and flour and whiz between additions to prevent clogging up or uneven blending.
Use a spatula to scrape the mixture into the pan.
Bake for 25 – 30 minutes then turn out to cool.
Put chocolate, broken into pieces, cream and butter into a saucepan over low heat and once they begin to melt, stir well until combined and smooth.
Pour over brownie then wait until it sets before slicing.
- The black beans add a certain dense texture to the finished product, which is offset by the icing. If you can’t get a hold of black beans, kidney beans would work nicely, too.
- It might make a difference to separate the eggs, leaving the whites to whisk into stiff peaks and fold through the mixture at the end
- If you have a wheat intolerance, you could substitute the wholemeal flour for spelt or whichever flour you prefer. And if you don’t have any coconut oil to hand, butter will work in this recipe just as well.
- You can use any good quality dark chocolate you like but I used Lindt Excellence with coconut. Yum!
- You might like to add chopped nuts or extra pieces of chocolate as is standard for brownie recipes.