If only I could write an ode to chocolate. There is nothing greater to satisfy a sweet tooth or an ache for deliciousness than chocolate. Chocolate would be an endangered good if it was beneficial for us. I’m not talking about the 75%-90% fair trade and organic chocolates. I’m not talking about cacao beans. I’m talking about the fudgy, gooey and mouth watering deliciousness that is often the byproduct of chocolate, flour, fat and sugar.
Thus attempting to satiate my needs as well as lead the kind of life I preach to my clients about, you can imagine my glee when I came across this recipe for black bean chocolate brownies. Oh my god. Understandably there was some hesitation, there was some fear, there was some anxiety and disbelief, but mostly, there was so much hope. So I set off to test them out. Over and over.
Well now, for the good news. It always came out delicious. I even gave some to my clients to try. Its a beautiful thing to watch someone scarf down something with eye wide in amazement and disbelief of it’s contents. “This has beans in it!?” “This doesn’t have flour!?” “What kind of witchcraft are you playing with!?” Okay, that last one was just me. But it’s true. I just smiled and nodded knowingly as they devoured every last crumb.
These are also great as a snack because they are so easy to pack! Either in a ziplock, in a container or simply wrapped in some plastic wrap, and away we go! These little guys are life savers as a quick snack to shovel down on the days where we have 5 clients in a row. Plus, no funky breath!
The bad news is, you still can’t eat until you want to pop with these little guys. I hate to be the bearer of bad news, but moderation is still in order. But if you had eaten one extra one… well, I won’t tell.
Onto the recipe!
2 cups cooked black beans, if using canned make sure to rinse very throughly
3 tbsp coconut oil, melted (or another neutral oil)
1 cup cocoa powder*
1/4 tsp sea salt
1 1/2 tsp vanilla extract
1/2 cup organic coconut palm sugar or turbinado sugar
1 1/2 tsp baking powder
Optional: walnuts, chocolate chips, shredded coconut, basically anything that goes well with chocolate!
*for the cocoa powder, choose the best quality you can get, it is much more flavourful and helps mask the bean taste.
Muffin baking tray
- Preheat the oven to 350 degree F.
- Lightly grease the muffin tin to ensure the brownies from sticking.
- Add in all the ingredients to the food processor, I prefer to add them in the same order as written. Blitz until it is smooth. You may need to scrap the sides down a few times to make sure that everything is well combined and there are no leftover bean pieces.
- If the batter is a bit thick, add 1-2 tbsp of water to loosen it up. It should come out to be a fairly creamy consistency but too thick.
- Scoop the batter evenly into the greased muffin tins.
- Top with one half or crumbled walnut pieces, press them in slightly to make sure they bake into the brownie. At times I also like folding in 1/2 cup of walnut pieces or other toppings into the batter itself!
- Bake from 25-30 minutes. Touch the top of the brownie, if it springs back and feels fairly firm, it’s done! If it’s still gooey and squishy, bake for another 4-5 minutes max.
- Om nom nom… I love these with a side of almond or cashew milk.