When I first came across this black bean brownie recipe, I admit I was dubious. I am all for making an indulgent treat healthier (so you can eat more, right?) but using beans as a substitute for flour and butter? It just sounds odd! BUT when boredom and the urge for something sweet set in last night, it finally intrigued me enough to give it a go.
The recipe is gluten-free and vegan, and due to the beans they are higher in protein and fibre than standard brownies. They are wonderfully chocolaty with a gooey centre – just how I like my brownies. I have adapted the recipe from the Minimalist Baker. I had a 6 hole muffin tin so I made 6 larger brownies, but you can divide your mixture up to create smaller and more brownies.
Black Bean Brownies
- 240g Pack Black Beans
- 3 tbsp Coconut Oil, melted
- 3 heaped tbsp Cocoa Powder
- 2 tsp vanilla extract
- 8 tbsp/ 120ml/ ½ cup maple syrup
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp ground flax seeds mixed with 5 tbsp water
- Walnuts/Hazelnuts/ Raspberries/ Chocolate Chips, to top (optional)
- Heat the oven to 180°C/ 350°F. Using a little coconut oil lightly grease a standard sized muffin tin.
- Wash the black beans and drain thoroughly.
- Add all the ingredients except for the toppings into a food processor or blender and blend until thoroughly mixed and smooth – abut 3 minutes.
- Divide the brownie mix up into the muffin tin and top with your chosen toppings.
- Bake in the oven for around 25 minutes until the sides look crispy and the middle has a little give.
- Leave to cool for 15 minutes so the middle sets, take out of the tin and devour with a cup of Earl Grey tea.