I have tried so many different healthy brownie recipes before, but using black beans is revolutionary! They are moist, fudgy, chocolatey and down right delicious (Try not to get too attached ). Play around with this recipe to your preference, and you can even try adding some shredded coconut to the mix if you like. You can follow my Cacao Icing recipe if you would like to add some extra richness to the brownie- I have added the icing in the picture above.
- 1 cup rolled oats (wheat-free if needed)
- ¼ cup buckwheat flour
- 6 tbs unsweetened cacao powder
- ⅓ cup nut milk
- 3 tbs melted coconut oil
- 1 egg (free range)
- 1 can organic black beans, drained and rinsed
- ½ cup honey (unprocessed)
- ¼ tsp baking soda (aluminium-free)
- ¼ tsp Himalayan sal
- Preheat the oven to 190 degrees Celsius.
- Add the oats, flax meal, cacao powder, salt and baking soda to the bowl of a food processor, and blend until they form a flour-like consistency.
- Next, add nut milk, coconut oil, egg and honey, and blend 10-20 seconds or until well combined.
- Add in the black beans, blend 10-20 seconds or until the mixture has formed a thick batter.
- Taste the batter and add more honey and cacao powder if needed. it wants to be similar consistency to a normal brownie mix.
- Line 8×8 pan with parchment paper, then pour the batter into the lined pan. Smooth the top with a spatula and sprinkle over the nuts
- Bake in the oven for 20-22 minutes. I like my brownies gooey on the inside, if you prefer yours to be more done, bake addition 2-3 minutes. Removing them from the oven when they are still a little underdone is what makes them so fudgey and moist, the longer they bake, the dryer they will be.
- Eat while warm or store them in refrigerator for up to a week.