Black Bean Brownies with Choc drizzle
My signature Black Bean Brownies are a wholesome treat that's as delicious as it is nutritious! These brownies put a nutritious spin on a classic dessert, accommodating various dietary needs. They're made without refined sugar, dairy, gluten, or nuts, ensuring a delectable experience for all. Get ready to savour the fudgy, chocolatey goodness that'll make you question your old brownie recipes!
Black Bean Brownies with Choc drizzle
DIETARY: VEG, GF, DF, NF
ALLERGENS: Eggs
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 32
PREP: 10 mins
COOK: 20-25 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
2x400g canned black beans, rinsed and drained
6 eggs
½ cup (125ml) coconut oil, melted
2 tsp (10ml) vanilla extract
1 ½ cups (220g) coconut sugar
2/3 cup (60g) cacao powder
1/3 cup (30g) carob powder
1 ½ tsp (6g) baking powder
Pinch of sea salt
Topping:
100g dark chocolate (>70%), melted
METHOD:
Preheat oven to 180°C and line a baking dish (20x30cm) with baking paper.
Place beans, eggs, coconut oil and vanilla extract into a high-speed food processor and process until smooth, scraping down the sides once or twice to help blend evenly.
Add the rest of the ingredients and process until well combined and smooth.
Pour the mixture into the prepared baking dish.
Place in oven and bake for 20-25 mins or until a cake tester or knife comes out clean.
Allow to cool slightly, then drizzle with melted dark chocolate.
Place in the fridge for a couple minutes until chocolate has hardened, then cut into small bites.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
TIPS:
Allergies:
For an egg-free version: Swap eggs for 1-2 ripe bananas (200g peeled).Easy ingredient swaps:
Swap black beans for adzuki beans or kidney beans.
Additional boosters:
Add 1 tsp of chia seeds to the batter.
Sprinkle unbaked batter with crushed seeds or nuts.
For fussy eaters:
Make sure the beans are processed very smoothly.