I consider myself very lucky for not having any food intolerances or allergies. I’ve never been diagnosed with any condition that would restrict my diet or force me to avoid certain foods. I like to eat healthy and avoid fatty and highly processed food, but if once in a while I happen to indulge and in some kind of double chocolate cheesecake, apart from feelings of guilt and maybe increased heart rate (all that sugar and fat), there will be no serious consequences. I don’t necessarily need to avoid gluten, white flour, nuts or milk – but as a foodie I like experimenting and trying unusual recipes, like this one – using black beans instead of any kind of flour to make this rich, delicious, very chocolatey brownie.
I can’t guarantee it’s 100% healthy, as it still contains quite some sugar – but it’s definitely a better option than a regular brownie. And it provides some protein and fibre, too.
Trust me, you won’t be able to taste the beans!
What you will need:
- 300g black beans, cooked, drained and dried
- 2 eggs
- 1 tbsp oil (grapeseed, vegetable, or walnut)
- 2 tsp vanilla extract
- 2 tbsp strong brewed coffee
- 60g unsweetened cocoa powder
- 1/2 tsp baking soda
- pinch of salt
- 160g brown sugar (I used dark muscovado)
- 40g dark chocolate chips or chopped chocolate
How to make it
- Preheat the oven to 170ºC. Line a baking tin with baking parchment. Set aside.
- Place the beans, eggs, oil, vanilla extract and coffee in a bowl of a food processor and blend until smooth. It may take a few minutes.
- In a separate large bowl, mix the cocoa, baking soda, salt and sugar, until there are no lumps of sugar – you may need a whisk to do this.
- Take the beans mixture and fold it into the dry mix. Mix with a spatula until all ingredients are well-combined. Add chocolate chips and mix well. The mixture will be thick.
- Transfer the mixture into prepared baking tin and spread evenly.
- Place in the oven and bake for about 25 minutes until the top feels firm when lightly pressed with a finger. Remove from the oven and let cool for at least 30 minutes before slicing.
Note: recipe based on original recipe from Gluten free on a shoestring blog, with proportions modified.