These super simple one-bowl brownies are full of goodness. They have a fudgey texture and satisfy a sweet craving in an instant. The base is made up of black beans, but you'll never taste them. Why go for black beans? Well, they're not only high in fibre, packed with B6 and magnesium but they're also a great plant based protein source for anyone looking to cut back on animal products or boost their nutrient intake at snack time. When selecting your black beans you can use pre-soaked and cooked beans or an organic, BPA free tinned variety - just make sure you rinse them thoroughly!
Another fun fact: Folic acid and B6 (found in black beans) help to lower levels of homocysteine, an amino acid that is a product of metabolic processes in the body. Elevated levels of homocysteine are a risk factor for heart attack, stroke and peripheral vascular disease. So swap those naughty brownies for some healthy ones and you'll be doing yourself a world of good.
** Disclaimer: these brownies are still a treat. Eat them accordingly. :)
Black Bean Brownies
1/4 cup raw cacao powder
1/2 buckwheat flour
1 tin BPA free, organic black beans, drained and rinsed
1/4 cup coconut oil
1 tsp baking powder
1 tsp ground cinnamon
1/4 cup sweetener - raw organic honey (omit for vegan version), coconut nectar or maple syrup
1/4 cup walnuts, roughly chopped
2 tbs dark choc chips, optional
1/4 cup coconut butter, homemade or store-bought
2 tbs sweetener (raw organic honey, coconut nectar, maple syrup)
2 tbs coconut oil
2 tbs water
** Coconut butter is shredded or desiccated coconut meat that has been ground into butter.
To make it simply use a organic, preservative free dried coconut and blend until smooth. This may take up to 10 minutes in a high powered blender.
Preheat the oven to 180°C. Line a small loaf tin or 7x7 inch brownie tin. Combine all of the Black Bean Brownie ingredients, except for the walnuts and dark chocolate, in a high-speed blender and blend until completely smooth. Make sure there are no chunks of black bean left! Stir through the walnuts and dark chocolate. Transfer the mixture to the lined tin. Smooth out with the back of a spoon. Bake for 15 minutes. Remove from the oven and set aside to cool completely.
Meanwhile, make the coconut icing. Place all of the ingredients in a high-speed blender. Blend until smooth. Feel free to adjust the sweetness as you go! (Any leftover icing will stay in the fridge for up to two weeks). Spread the icing over the cooled brownie. Slice into squares.
Tip: These brownies are best eaten once completely cooled and set. They taste amazing the next day.