Black Bean Brownie

This recipe is a definite crowd favourite.

I (Tay) was a skeptic of the idea of beans in a brownie (sacrilege I swear) but Shan has won me over with these babies. They are delicious and guilt-free!

 

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Ingredients

  • 1 can of black beans, well rinsed and drained
  • 2 large eggs
  • 3 Tbsp coconut oil, melted (or sub for other oil of choice)
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for a refined texture (sometimes I just use whatever sugar I have on hand)
  • 1 1/2 tsp baking powder
  • Optional toppings: crushed walnuts, pecans, dairy-free semisweet chocolate chips or berries. Get creative!

Instructions

  1. Preheat oven to 180 degrees Celsius
  2. Drain black beans, and wash well. Put into blender and blitttttzzzzzzzz them till they no longer look like beans (p.s they smell like farts, so don’t be put off).
  3. Add eggs, coconut oil ( or other oil) cocoa powder, salt, and vanilla extract. Blend well.
  4. I normally add a tiny bit of water just to help it blend a little. Then add in ½ cup organic cane sugar and baking powder.
  5. This can be healthy, but if you want to add a touch of naughty add some chocolate chunks. Pecan and sea salt is my fave!! Or add berries!
  6. Make sure the batter is smooth and then add to your tin! You can make them into muffins or a slice!
  7. Bake for 20-25 minutes or until the top is dry and the edges start to pull away from the sides. Keep an eye on it.
  8. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so it is important to wait for it to cool.
  9. Store in an airtight container for up to a few days. Refrigerate to keep longer.
  10. I love to share this at work. IT IS MY FAVE!