I don't think I have met anyone who doesn't like brownies nor have I met anyone who can tell I have used black beans in my brownie recipe. Apart from the fact that the brownies look a lot darker than your usual brownie.
This brownie creation came about because I had a can of black beans in my cupboard, a LOT of cacao and I was feeling a little creative after having a taste test of a black bean brownie at my local organic coffee stop.
My grade six teacher Mr Sheppard was an amazing teacher and he really impacted the person I am today. He would always reiterate to me that I had to KISS everything I ever did in life.
Keep It Simple Stupid
and you know what... he really wasn't wrong.
So here is my KISSed black bean brownie recipe that I hope you all enjoy as much as Tom and I do for a snack or after dinner dessert.
- 400g can black beans
- 3 eggs
- 2/3 cup walnuts, crushed
- 1/4 cup raw cacao
- 3 tbsp olive oil
- 1/3 cup coconut sugar (or rapadura sugar)
- 2 tsp baking powder
- 1/4 tsp sea salt
Note: you do not have to add all the sugar
- Pre heat oven to 180'C and line baking tray (20cm square) with baking paper.
- Blend black beans in a high speed blender until smooth and creamy, transfer to a bowl.
- Add the rest of the ingredients into the black bean mixture and combine with a wooden spoon.
- Pour mixture into tray and bake in the oven for 30 minutes.
- Allow to cool once cooked and store in the fridge