How do you like your brownies? Crispy, chewy or fudgy? I like mine to crispy on the outside and fudgy on the inside! …. and if given the choice, I like my brownies to be healthy (but not necessarily taste healthy hehe).
These brownies are gluten free because no flour is used! Instead cacao powder and black beans are used to create super rich and fudgy brownies. Don’t worry about the black beans… I know it’s kinda weird…but I promise you won’t taste them!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinIngredients
- 1 15oz / 425g can black beans, well rinsed and drained
- 2 chia eggs (made using 2 tablespoons of ground chia seeds)
- 5 tablespoons coconut oil
- 3/4 cup cacao powder + extra for garnish
- 1 teaspoons vanilla extract
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup raw walnut pieces
Instructions
- Preheat the oven to 350F/175C and line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).
- Prepare chia eggs by mixing together ground chia with 5 tablespoons of water. Allow to thicken for five minutes.
- Put all remaining ingredients into a high powered blender (besides the walnuts) and blend until well mixed and beans are puréed. Scrap down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 1/4 cup of plant milk).
- Add the walnut pieces to brownie batter and mix well with a wooden spoon.
- Spoon brownie mixture into the prepared baking tin.
- Bake for 25 minutes or until a tooth pickl inserted into the brownie comes out clean.
- Allow to cool for 10 minutes before cutting. Sprinkle with cacao powder, if desired.
Nutrition
- Serving Size: 1 brownie square
Keywords: brownies, black beans, cacao, chocolate, plant protein, sweet treat, baking, baked goods
