Nooooo, that's not a typo! I know black beans and brownies seem like a mismatched duo, but believe me when I tell you that you would never know your brownie was infused with the nutritious fibrelicious black bean.
I was going to hold back posting this recipe and keep it for my book, but since I'm going to be sharing 20-25 recipes from my website (based on YOUR requests), I thought it was only right that I share something so delicious (plus I don't think my Instagram followers will allow me to post anymore brownie pics without sharing this recipe)!
The original recipe is from a lovely student of mine. However, I changed around a bunch of ingredients to make it a wee bit more joyous-healthified. It's next to impossible for me to stick to a recipe.
And it's also next to impossible not to want to eat the whole batch. I had two squares for breakfast actually and then suggested my man to take them to work. If you are an emotional eater, be cautious with these brownies and read my previous post first.
1 (15 oz / 425 g) can no-salt black beans, drained and rinsed (Eden Organic cans are BPA-free)
3 large organic eggs
1/3 cup organic coconut oil, softened (if you leave it at room temp, it will likely be soft like butter)
2 tbsp chia seeds
1/4 cup raw cacao powder (you could use cocoa powder, but it's just not the same intense flavour or nearly as nutrient dense)
2 tsp vanilla extract*
1/2 cup coconut or sucanat sugar (use less sugar and stevia liquid if you like)
1/2 cup semi-sweet dark chocolate chips*
1/4 cup coconut raw cacao nibs (I bought Mum's Original brand which is sprinkled with coconut sugar)**.
Method: Preheat oven to 350F. Grease an 8" inch baking pan. Place the black beans, eggs, coconut oil, chia seeds, raw cacao powder, vanilla, coconut sugar into a large food processor or high power blender. Blend until smooth. Mix in the chocolate chips. Transfer mixture to your greased pan and sprinkle raw cacao nibs on top. Bake the brownies for 30-35 minutes. Cool before cutting into squares.
Makes: 24 small brownies.
*Make sure it's gluten-free if you want to make this recipe truly GF.
**If you don't have this product where you live, you could just mix 1 tbsp coconut sugar with 1/4 cup raw cacao nibs.