Brownies & black beans: who knew they would be such a great combination? I had heard of black bean brownies before, but I had never come across a recipe, nor had I ever tasted them anywhere. But when I was on the hunt for some new recipes to try again that contain no wheat and less sugar, I came across this recipe and decided to make my own version.
I adapted the recipe a little bit. The first time I made these, I stuck to the recipe as is, but I didn’t really think my cream cheese swirl came out alright. I figured that raspberries and chocolate was a classic combination by itself and it would simplify the recipe even further. And this is a very easy recipe to begin with. You don’t need many tools and the prep work can be done by everyone who can operate a food processor.
- 1¾ cups black beans (no salt added)
- ⅓ cup coconut oil, melted
- ¼ cup cocoa powder
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- ⅓ cup honey
- 3 eggs
- ¼ cup bittersweet chocolate, chopped up (or chocolate chips, I used ‘vlokken’ which I still had lying about)
- 250 grams of frozen raspberries
- food processor
- brownie tray
Step 1: Preheat oven to 180 Celsius or 350 Fahrenheit. Grease pan.
Step 2: Place beans, coconut oil, cocoa powder, salt, vanilla extract and honey into a blender/food processor, and blend until smooth.
Step 3: Whisk eggs and blend in with mixture.
Step 4: Fold in chocolate and raspberries.
Step 5: Pour into pan.
Step 6: Bake for 30 minutes.
It is advised to let these cool down completely to room temperature and then transfer them to the fridge before cutting them into pieces. In the fridge these will firm up a bit more, but will still remain fudgy. These aren’t traditional brownies so they are a bit more chewy than your standard brownie. I store these in an airtight container and have a few squares every day as a sweet treat on the train home from work.
Would you like to try these black bean brownies?