Blackbean Wholefood Brownies
rownie points abound in these brownies. Enjoy the relaxing pace of the recipe, with no raising agents pushing you to rush. Take time out to have a coffee or sort the kids – (they’ll be eating healthier too, despite the chocolate chips). The flavour is mild but keeps developing – tastes even better the next day.Use canned or pressure-cooked beans of any colour – the darkness of cocoa will dominate. We sometimes use home-grown, dried scarlet runner beans, which turn a chocolate colour when cooked. Homegrown brownies anyone?
Ingredients
Wet ingredients
- 2 large ripe bananas approx 1 cup
- 1 cup apple puree
- 2 tsp natural vanilla essence
- ¾ cup regular dried dates
- 1 can cooked black beans approx 1½ cups
- some water or cold coffee
Dry ingredients
- 1 cup rolled oats packed
- ¾ cup cocoa powder
- ¾ cup carob powder
- ¼ tsp chilli powder
- ½ cup chopped walnuts
- ⅓ cup dairy and sugar free choc chips
- 1-2 tbsp ground almond to decorate
Instructions
- Break the bananas into a blender, add the apple puree & vanilla. Blend. Loosely chop the dates to ensure no pits. Blend until the mix is smooth.
- Heat the oven to 180°C (350°F). Line a brownie pan with non-stick baking paper.
- Drain & rinse the beans, then stir them in batches into the wet ingredients still in the blender. Blend, adding just enough cold coffee to stop the blender gagging.
- Put the oats, cocoa, carob & chilli in a food processor. Whizz to course flour stage.
- Transfer the dry ingredients into a bowl and stir in the walnuts & chocolate chips.
- When the oven’s hot, mix the wet ingredients into the dry.
- Pour into the baking pan, smoothing it out to 1½ - 2cm thick.
- Bake approx 30 mins until they’re a little crusty on the outside but moist inside.
- Cool a little then rub ground almond across the top, dusting it into the cracks. Cut when cold. Store in the fridge and serve slightly warmed or at room temperature.
Tried this recipe?Let us know how it was!