the best healthy coffee walnut brownies

The Best Healthy Coffee Walnut Brownies

Prep Time : 5 mins
Cook Time : 25 mins
Total Time : 30 mins

Servings: 16

Ingredients:

• 250 gr. Black Beans, drained
• 1 1/2 tsp. Vanilla
• 2 tsp. Instant Coffee granules
• 2 L. Eggs, room temperature
• 1/2 C. Cocoa
• 1/2 C. Gluten free Flour or All purpose
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 C. unsweetened apple sauce
• 1/4 C. Canola or neutral oil
• 1 1/2 tsp. Liquid Stevia Extract
• 2 tbsp. Maple Syrup
• 1/3 C. Chocolate Chips, plus extra for sprinkling on top
• 1/3 C. Walnuts, roughly chopped, plus extra for sprinkling on top

the best healthy coffee walnut brownies
Instructions:

Pre heat oven to 180 C / 350 F.
Line a square 20 cm / 8 ” baking tin with parchment paper.
In a food processor add all the ingredients except the chocolate chips and walnuts.
Blend for a few minutes until completely smooth.
Stir in the chocolate chips and walnuts and pour into the prepared baking tin.
Sprinkle with more chocolate chips and some extra walnuts.
Place on a rack in the middle of the oven and bake for about 22 to 25 minutes.
You can insert a wooden skewer to test if they are done, it should come out dry.
Remove from oven and let cool for at least 20 minutes in the tin.
Remove from the tin and let cool completely on a rack before cutting, the colder the better you can cut them.
Will keep in the fridge for up to 5 days

Enjoy!

Myra XO

Brownie Cookie Squares with Chocolate Fudge Layer

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I love anything you can mix in one big bowl and then press into a tin.

These bars are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner.

I have used half Buckwheat flakes  and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.

If your dates are dry, soak them in water for about an hour before using.

I have used a bit of Lucuma, but if you don’t have it, it’s fine without.

*Lucuma  is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a  low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.

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Makes 16 squares

Ingredients;

1 C. Buckwheat Flakes

1 C. Oat flakes

5 tbsp. Cacao Powder

2 tsp. *Lucuma Powder  (optional)

1/4 C. Vanilla Protein Powder

1/2 C. Peanut Butter  or an nut butter

5 large soft Medjool dates, stones removed

1 tsp. Pure Vanilla Extract

3 tbsp. Light Agave Syrup

2 tbsp. Coconut Oil, melted or left in a warm place until soft.

Sprinkles (optional)

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Raw Chocolate Fudge Layer;

1/4 C. Raw Cocoa powder

1/4 C. Coconut oil, melted

2 tbsp. Date syrup

2 tbsp. Honey or Agave

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Method;

Blend the Buckwheat and Oat flakes until you have  flour and place in a bowl.

Add the remaining dry ingredients and mix with a wooden spoon.

In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.

If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.

Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.

Line a square dish 8″x 8″,  with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.

For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.

Note: the chocolate will melt slightly if left at room temperature for a while.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  #thecookingspoonblog on instagram! You’ll make my day.

Black Bean Brownies

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The though 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. She even takes them to School. Great, I am very happy with that too. They only take about half an hour to make in total. They freeze well too.

Pre-heat oven to 350° F

Ingredients:

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

1 tbsp. Maple syrup

1/4 tsp. vanilla extract

a tiny pinch of Himalayan salt

Mix all the ingredients for the frosting.

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Method;

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.

NOTE: If it is warm in your home and the frosting is too liquid, put it in the fridge for a while before using.

Not quite what you’re looking for? How about No bake White Chocolate Cheese Cake with Raspberry Swirl.

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