Brilliant black bean brownies
Although we’re crazy about health and fitness, we can’t help but admit that dessert is probably our favourite meal of the day. The good thing about after dinner sweets is that they don’t have to be high sugar, high fat and low in nutritional value. These black bean brownies are naturally sweetened, high in fibre and you can make them dairy free by subbing out the chocolate chips for carob.
The best thing about these treats? They taste just like the real thing. Warm one up on a Wednesday night with a scoop of ice cream (or nice cream, check the recipe here!) and you’ve got yourself a snack like a warm chocolatey hug.
How to make them:
- Line a brownie tray with non-stick baking paper and preheat your oven to 180 degrees Celsius.
- In a small bowl, whisk together the two eggs.
- Pour eggs into a food processor and add all of the ingredients apart from the nuts, almond milk and choc chips. Pulse until smooth.
- Open the lid and scrape down the sides, add the almond milk and pulse again until combined. The mixture should be quite thick.
- Pour the mix into a bowl and mix through the choc chips and hazelnuts.
- Spoon the mixture into your baking tray and spread evenly.
- Cook for 15-20 minutes depending on how gooey you like your brownies.
- Allow to cool, dust with icing sugar and cut into 8-10 squares.
- Eat immediately or store them in an air tight container in the fridge until you’re ready to warm one up and devour.
- 1 can black beans, drained and rinsed
- 2 tbsp coconut flour
- 2 eggs
- 30g high quality cocoa powder
- 1 tbsp coconut oil
- 1/3 cup stevia
- 1/4 cup almond milk
- 30g chopped hazelnuts (optional)
- 40g milk or dark chocolate chips
- Icing sugar (for serving)