There are no black beans in these brownies. I repeat, these brownies are black bean free. I sometimes feel that black beans have a slightly overpowering taste, even when smothered in chocolate. When I make a bean based brownie I like to use cannelini beans as you still get the health benefits of them being a plant based dessert that’s full of fibre, but with a less ‘beany’ taste.
These brownies are super gooey, you can feel free to cook them a little longer if you want them more cakey but the gooeyness was what I was after. These are gluten and dairy free but do contain coconut sugar. Hot tip: store in the fridge and briefly reheat in the oven (5 mins tops, put in as soon as you turn the oven on and set temp at 160) for ongoing gooey goodness.
1 x 400g can of cannelini bins, drained and rinsed well
100g dark chocolate (85%)
3 Tbs coconut oil
2 Tbs cacao
1/3-1/2 cup coconut sugar (any dark sugar you like, add 1/2 a cup if you like things on the sweeter side)
1/2 cup desiccated coconut
1 tsp baking powder
1/2 cup roasted almonds
50g dark chocolate, roughly chopped (85%)
Preheat oven to 180 degrees celsius, grease and line a baking tray. Plays beans in a food processor and process until very smooth add both eggs and process until combined. Meanwhile in a bowl placed over a pot of boiling water (double boiler), melt the 100g of chocolate and coconut oil together until smooth and combined. Add chocolate mixture to the beans and process until combined. Then add the cacao, baking powder, sugar and coconut. Process until well combined. Add the roast almonds and 50 g of chocolate chunks. Pulse briefly until chocolate and almonds are chopped up and well mixed through.
Transfer mixture to prepared baking tray, smooth top and baked for 30 -35 minutes until the top is set but the the brownie itself is still soft, if your oven is particularly efficient you might want to go less than this. Remove from oven and allow to cool in the baking tray. * You can cut into it to check how ‘done it is’ and if it is gooier than you would like then place it back in the oven for a few more minutes.
Once cool, remove from the tray and slice into small squares. You can keep it in a sealed container in the fridge or freeze for lunches.