The thought of being able to eat Brownies, that aren’t fattening, that aren’t full of nasty sugars or flour makes me very, very happy. It took me quit a while to get used to the idea of cooking with black beans in a sweet way. I have tried and tested a lot of “healthy” versions of Brownies, variations including Zucchini, Beet or Avocado and this is the first recipe that actually resembles regular Brownies. In fact these are the only version my Daughter will eat without putting on a frown. They only take about half an hour to make in total and they freeze well too.
Pre-heat oven to 350° F
- 1 1/2 C. cooked and drained Black Beans
- 3 Large eggs at room temperature
- 3 tbsp. Coconut oil
- 1/3 C. Cocoa powder
- 1/2 C. Coconut sugar
- 1 tsp. Vanilla extract
- 1 1/2 tsp. Baking powder
- a pinch of Himalayan salt
- 1/2 C. dark chocolate chips (optional)
For the frosting;
- 1/2 C. (raw ) cocoa powder
- 1/4 C. coconut oil, melted
- 1 tbsp. Maple syrup
- 1/4 tsp. vanilla extract
- a tiny pinch of Himalayan salt
Put the beans in a food processor and process until the beans are puréed. Add the eggs one at a time. Add the remaining ingredients, except the chocolate chips. Blitz until well mixed.
Pour into a 8″x 8″ baking tray lined with parchment paper and sprayed with cooking oil.
Sprinkle over the chocolate chips.
Bake for about 20-25 min. It should still be slightly soft in the middle when you shake the tray gently to test doneness. Remove from oven and transfer to a rack. Let cool completely before frosting.
For the frosting, just mix the ingredients in a bowl and spread over the brownies once the frosting has set.