Black bean brownies
Black bean brownies have been done a fair bit. I am well aware of that. I remember coming across this idea quite some time ago and it literally blew. my. mind. Gluten free, low carb high protein brownies. Really?! Oh yes. I was instantly hooked. These days I love to sneakily add vegetables and/or pulses to basically anything and everything. There’s nothing more exciting to me than knowing that this sweet, gooey, creamy, chocolatey deliciousness I am eating is actually good for me. I mean, come on! How amazing is that!?
This recipe works with chickpeas or white beans as well. Don’t worry about the colour, the cacao powder turns the mixture a nice chocolatey brown.
It also works for blondies – just use white beans and ground vanilla instead of the cacao powder. You can also add white or dark chocolate chips.
Just promise me one thing: if you use chocolate chips you simply MUST eat one of those little nuggets of deliciousness directly from the oven. Well, once they have cooled down enough to eat but are still warm. The chocolate will ooze out of the brownie/blondie and add beautifully to the gooey, creamy, rich flavours that are exploding in your mouth. SO GOOD!!!
The most beautiful thing is, that whilst those brownies are sublimely delicious they are also actually good for you.
Here’s a quick overview.
- Protein and fibre keep hunger at bay and regulate blood sugar levels
- Phytonutrients protect us from ailments such as cardio-vascular disease and cancer
- Their lovely mono-unsaturated fat can help protect us from heart disease.
- They contain glutathione, which is an antioxidant that helps to protect our DNA from damage
- pure cacao can boost serotonin levels making us feel good
- the antioxidants it contains have also been shown to help protect our cells from oxidative damage, which in turn protects our youthful looks
So! By now you are probably raring to go and make some of these yummy, healthy, youth-protection brownies! Alright then, here’s the recipe.
- 1 small ripe avocado
- 400g cooked, drained black beans (any other type will do just as well)
- 1 TBS almond butter
- ⅓ cup (or more, depending on taste) date paste or maple syrup
- 8 TBS pure cacao powder
- 1 TS espresso powder (optional but makes the whole thing mega-chocolatey!)
- 1 TBS ground chia seeds soaked for 15 mins in a splash of water. Ground linseeds will do as well
- 1 TBS ground vanilla powder (or vanilla extract)
- 1 TS baking powder
- 1 TS apple cider vinegar
- 1 pinch of sea salt
- 3 TBS cacao nibs
- Preheat the oven to 180°Celsius
- Chuck the beans, avocado, date paste and almond butter in a food processor or high speed blender and blitz until smooth
- Add the cacao powder, soaked chia seeds, ground vanilla, espresso powder, salt, vinegar and baking powder and blitz again until well combined
- Stir in cacao nibs
- Put little muffin wrappers in your muffin tin and distribute the mixture evenly
- Decorate with chocolate, cacao nibs or walnuts
- Bake for 20 – 25 mins until they start to peel away from the edges of the muffin tin. Check if the brownies are done by inserting a wooden stick into the dough. If it comes out clean the brownies are done