Jun 9, 2011
Ok this is going to sound really weird – I thought so too when I first saw the genesis of this recipe at 101 cookbooks. I made that recipe exactly as it was (except for the agave nectar because I didn’t have any – I used a combo of maple syrup and honey instead) - and it worked really well – was delicious and had a wonderful texture – and as advertised – not a speck of beanie flavour. But because I like to tweak and I because I wanted to make this recipe a little faster and less fussy I changed it a bit – here is my version.
Chocolate Bean Brownies
- 2 tins of black beans (or one tin of black beans and one tin of white beans) – drained and rinsed and then use a whiz ding to mush it to a pulpy paste.
- 4 eggs beaten to a light froth
- 3/4 cup of stevia powder (or a maple syrup and honey combo or agave nectar)
- 3 tablespoons of cocoa powder mixed into a 1/2 cup of melted butter – make a paste.
- 2 tablespoons of ground Linseed/almond meal or finely ground nuts/seeds.
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
- Mix your pulpy bean paste with the stevia powder, add the nut meal and baking powder and lastly the frothy eggs and use a whisk to mix it all together.
- Place in a lined baking tin and bake for 30-40 minutes at a medium heat.
- Leave in the tray to cool and then slice.
This is gluten free and sugar free (if you use stevia), so it is practically a health food. I love making these and giving them to the kids for breakfast – the healthiest chocolate snack you are ever going to find!