Black Bean Brownies


I know what you’re thinking, I was thinking the same; beans in brownies? Whaaaaat? But trust me, it works. What’s more, they’re pretty healthy, so are a great guilt free treat for all the family.

Ingredients

  •  250g black beans (dried beans weigh about half the weight of soaked, so about 130g of dried to be on the safe side and follow instructions on the packet on how to cook)
  • 2 tbsp cocoa powder or cacao powder
  • 40g oats (I’ve substituted oats for flaxseeds before and they came out well or you could do half and half)
  • 40g blanched hazelnuts*(you can buy them like this, but if you have time to do your own then go for it)
  • Pinch of salt
  • 75g agave or maple syrup** (the real stuff)
  • 2 tbsp Xylitol/Stevia/unrefined sugar
  • 40g coconut oil (or veg oil if you don’t have coconut)  (40g)
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 tbsp plant milk (I use hemp because that’s what we have)
  • 100g chocolate chips or a chopped up chocolate bar
  • optional: more chocolate to melt and drizzle if you’re into that kind of thing

* If you have time, you could toast the hazelnuts in a pan to bring out their natural sweetness and hazlenuttiness (yes, that’s a word)
Keep them moving so they don’t burn – they’re done when they have some colour to them and they smell hazelnuttty.
** If you prefer sweeter brownies, add more sweetner or sugar, this is just what works for us. Taste after you’ve blended everything and then decide.

1) Preheat oven to 175℃ (345℉)
2) Put all of the ingredients, apart from the chocolate chips, in a food processor and  blend until everything is blended together – you might need to stop to scrape down the sides – you’re looking for a smoothish paste with no big chunks of anything, especially beans!
3) Transfer the paste to a mixing bowl and stir in the chocolate chips until everything is all mixed well.
4) Transfer to a square 8×8 baking tray or spoon into a cupcake tray.
5) Bake for 10-15 mins (depends on your oven, check after 10 mins)I usually bake until the top offers a bit of resistance when pressed and the sides of the brownie are beginning to come way from the sides of the tray, which is about 10 – 12 mins in my oven.
4) Allow to cool in the tray and then cut in to squares 

We keep ours in an airtight container. I’d like to tell you how many days they keep for, but they never last long enough to go stale!