Black Bean Chocolate & Walnut brownies
These brownies are made with black beans and almond flour, so are much healthier than regular brownies and just as tasty.
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
¾ C (190 ml) black beans, soaked overnight
¼ C (60 ml) sunflower oil
½ C (125 ml) almond flour
½ C (125 ml) cocoa powder
¾ C (190 ml) castor sugar
½ tsp (2.5 ml) baking powder
1 tsp (5 ml) vanilla extract
100 g dark chocolate
80 g walnuts, roughly chopped
fresh raspberries, to serve
Soak the black beans overnight, then drain and place in a medium-sized saucepan of cold water. Bring to a simmer and cook gently over a medium heat for about an hour or until they are soft. Strain and set aside to cool before using.
Preheat the oven to 180 °C and lightly grease a 20 x 20 cm baking tin.
Place the beans in a food processor and pulse until they form a rough paste. Add the oil and eggs and continue to pulse until well combined and slightly chunky.
In a separate mixing bowl combine the flour, cocoa, sugar, baking powder, vanilla extract and walnuts.
Chop the chocolate into shards, place in a glass bowl and melt slowly in the microwave (tip: use the defrost setting, this will melt the chocolate more slowly and will prevent burning).
Add the melted chocolate to the dry ingredients and mix, then add the black bean mixture and combine everything together.
Pour the mixture into the prepared tin and place in the oven.
Bake for 12 – 15 minutes. Keep an eye on it – you want the brownies to be fudge-like, so rather under bake than over bake.
Once cooked, remove from oven and allow to cool for a few minutes in the tin before slicing into squares.
Garnish with fresh raspberries and serve.