The word “brownie” is quite evocative. It immediately makes you think, rich, heavy, sweet and naughty!
But what if it doesn’t have to be that way!
There are a few black bean brownie recipes floating around the internet but I wanted to make my own dairy free version with tasty organic Aussie walnuts. This recipe is truly moorish and decadently tasting but is much more nutrition, protein and fibre packed than traditional brownie. It is also gluten-free.
I bet you could make these, not even mention they were anything but traditional, and your friends and family wouldn’t know the different. They are that good!
- coconut oil, for greasing
- 2 x 400g cans black beans, rinsed and drained
- 1 tbsp vanilla extract
- 6 large organic free-range eggs
- 4 tablespoons coconut oil
- 120g coconut sugar
- 100g raw cacao powder
- 2 tsp gluten-free baking powder
- 100g good quality dark chocolate (4 ingredients or less!)
- 100g walnuts
- Pre-heat your oven to 180degC.
- Grease and line with baking paper a 20x30cm pan.
- Add all ingredients, except the dark chocolate and walnuts, into your large food processor and blend for 1 minutes.
- Scrape the sides of the bowl with a spatular and blend again for a couple of seconds.
- Roughly chop the dark chocolate and walnuts and fold into the brownie batter.
- Pour our into the pan and smooth with a spatular.
- Bake for 20-25 minutes.
- Allow to cool before slicing into squares and serving.