This brownie is full of surprises. It is dense and chocolatey without being too gooey, its not over sweet, and the ribbons of dark chocolate through it tie everything together beautifully. The surprises come in the form of the ingredients. Not only does it happen to be vegan and gluten free, but it uses black beans as a base. If you would like to keep it refined sugar free, skip the chocolate and up the cocoa content. I was as sceptical as anyone when I came across a similar recipe, but was pleasantly surprised. The beans in it give it a lovely dense texture, and make it a teensy bit more guilt free (who are we kidding here, nobody makes brownies with this in mind). I love it with some greek yoghurt, or it is also amazing with some whipped coconut cream.
There are two ways of incorporating the chocolate here - if you prefer a more homogenous textured brownie, then you can melt the chocolate and add it to the food processor. If however you prefer chunks of chocolate in your brownie, go ahead and leave the chocolate out of the batter and fold it in just before putting it into the tin.
Black Bean Brownie
- Makes 10-12 brownies, or two mini cakes -
1 ½ cups of cooked black beans, or one can, drained and rinsed
3 Tbsp good quality Dark Cocoa powder
½ cup rolled oats (choose gluten free oats here if required)
¼ cup maple syrup
¼ cup coconut oil
1 tsp vanilla extract
½ tsp baking powder
⅔ cup dark chocolate, coarsely chopped
- Process -
Preheat the oven to 350 F/180c. Line a loaf tin with baking paper (you can also use a cake tin here, but this will result in a much thinner brownie) Alternatively Spray some mini cake tins with cooking spray. (one batch of the recipe fills about five 4" tins)
Blitz the oats in the food processor until they resemble a coarse powder. Add the beans and the coconut oil and pulse until a smooth paste is reached.
Add remaining ingredients, (except the chocolate if you have chosen not to melt it), and pulse until smooth. At this point if you are using whole chocolate, fold it in.
Scrape the mixture into the prepared tin. Bake for 20 minutes, or until the brownie is just starting to set. Cool in the tin. The brownie will firm up nicely if left a few hours or overnight in the fridge. Serve with Greek yoghurt or whipped coconut cream, either by the slice, or stacked into baby cakes!
I made a cute wee video of this which you can find on my instagram!
If you want to see this brownie in action in the real world, check out my friend Bets who does all sorts of things with it over at Magnolia Kitchen