Wholesome Black Bean Brownies
22 February 2018
It was Helen, who does my Pilates classes (for her sins!), who posted me a link the other day for some brownies made with black beans. It got me thinking which later, got me creating. I came up with this recipe last weekend and can genuinely say that it was very thoroughly tested: I am currently taking a biomechanics qualification and took the cake in for my fellow participants. The cake promptly disappeared and everyone said it was yummy – they were either being very polite or it is, indeed, yummy. I think it’s pretty good and very simple to make too!
For the cake
- 150g melted very dark chocolate (85% or more) – I use Real Food Source chocolate
- 100g almond butter
- 235g can of drained black beans
- 2 eggs
- 200g date puree (soak the dates overnight, drain and then blend before measuring out 200g)
- 20g cacao powder
- 20ml of maple syrup
- 40g ground oats (blend oats until they look like flour)
For the topping
- 1 tin of coconut cream
- 100g of 85% chocolate chopped into pieces
- A dash of maple syrup if you have a sweet tooth
Melt the chocolate over a bain marie with the almond butter. Stir so that they amalgamate
Blend together the black beans, the eggs and the date puree before stirring in the chocolate and almond mix.
Fold in the cacao powder, maple syrup and ground oats.
Spoon into a 20cm square baking tin that has been greased with coconut oil and then bake at 180°C. It’s cooked when a skewer comes out clean half way between the edge and then middle of the tin.
To make the topping
- Spoon the thick part of the coconut cream into a saucepan and perhaps add 1 or 2 spoonfuls of the watery part.
- Bring this to the boil and then pour it over the chocolate pieces in heat resistant bowl.
- Stir gently until the chocolate melts forming a smooth ganache – you can add the maple syrup too if you wish.
- Sometimes the mixture will curdle if you mix too vigorously. Don’t worry – you can salvage it by heating up a small amount of the coconut water from the tin and then whisking it vigorously into the ganache. It should return to a smooth, glossy, ganache.
- Pop the ganache onto the top of the brownie and decorate with coconut flakes, goji berries, pumpkin seeds etc.