These are the most fudgy delicious brownies ever - they're so good we'd pick them over traditional brownies any day! Don't be scared off by using black beans, give it a try and thank us later! These are also great if you're looking for a nut-free brownie recipe as you can exclude the hazelnuts and sub the almond/hazelnut meal with your flour of choice.
- 425g (1 tin) black beans (plus half the juice)
- 3 TBSP honey/maple
- 6 TBSP 100% cacao powder
- 2 TBSP almond/hazelnut meal
- 100g dark chocolate (we use 85% or 90%) – melted
- Handful hazelnuts (optional) - chopped
- 1 tsp baking powder
- 1 tsp vanilla extract
This is optional but if you've got the time it's worth it!
- 150g 100% peanut/almond butter
- 50g coconut oil
- 100g maple/honey
- Preheat oven to 180°C and line a brownie tin (6″x 6″).
- In a food processor, blend the black beans until smooth. Alternatively, use a hand blender but this takes a bit longer.
- Melt the dark chocolate on a low heat using a bain-marie.
- Add the dark chocolate to the food processor and blend with the beans.
- Add the remaining ingredients, except for the hazelnuts, and blend.
- Stir the hazelnuts into the mixture.
- Spoon this mix into the brownie tin.
- Bake for 25 minutes until crisp and firm on top. The centre might still be a bit gooey which is what you want.
- Let cool for 30 minutes before adding the icing.
- Melt the coconut oil on a low heat.
- Mix in the maple and peanut butter.
- Pour the topping on the cooled brownies.
- Leave to set in the fridge for 2 hours.
- Extremely rich source of both soluble and insoluble fibre. The fibre in black beans has been shown to lower LDL cholesterol, total cholesterol and triglyceride blood levels more than other fibre-rich foods. Also, the metabolism of fibre results in the production of large amounts of short chain fatty acids (butyric acid) which improves colon health.
- Good source of protein so it’s a great meat substitute. Protein is essential for the repair and building of muscles, cartilage, bones, skin and blood.
- Good source of magnesium – involved in over 300 chemical reactions in the body and is something people don’t often get enough of. It helps keep blood pressure normal, keeps your heart rhythm steady and is important for bone health.
- Good source of folate, copper, phosphorous, and iron.
The higher the cocoa solids the better the benefits. We always use 85-90% cocoa solids and make sure to compare brands to buy the one with the lowest sugar content.
- Good source of minerals including iron, copper, magnesium and manganese.
- Rich in a variety of antioxidants which fight oxidative stress and may help improve your immune function.
- Also a good source of caffeine and theobromine which helps to fight fatigue and drowsiness.