Black bean brownies, you say? Might not sound very appetizing, but I swear they taste nothing like black beans! I have posted a recipe for really good gluten-free, vegan brownies here before, and these might not quite stack up to those, but they are actually really good, and they are also good for you! High fibre, low fat, low in refined sugar (brown rice syrup does not spike blood sugar). They are definitely fudgey brownies, rather than cakey ones. A totally guilt-free pleasure, which, although not as rich as the sinful brownies from last week, will totally satisfy.
Black bean espresso brownies
- 1 can of black beans, preferably of the kind with no salt added, rinsed very well
- 1 ripe banana
- 2 tbsp coconut oil (melted/liquid)
- 1/3 cup brown rice syrup (or other sweetener)
- one shot of freshly made espresso, or strong coffee
- 1/4 cup plus 1 tbsp unsweetened cocoa
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1-2 tbsp sugar, if the banana wasn’t ripe and sweet or if you think the batter needs more sweetness (taste to check)
- some chopped dark chocolate
Mash the beans and the banana thoroughly, either with an immersion blender or in a food processor. Mix in syrup, espresso and oil.
In a separate bowl, mix the dry ingredients (cocoa, coconut flour, baking powder). Sift them into the bean mix to avoid lumps, as both cocoa and coconut flour tend to clump. Mix it all in, and then fold in chocolate.
Bake at 375 for about 25 minutes. Cool well before slicing – they are pretty mushy when hot, and you will make a mess if you don’t wait.
Edit 16 Nov 2011: I’ve been making variations of this recipe quite a bit – they are just SO GOOD! And I finally remembered to take a picture too. Not great – it was dark outside and it’s tough in low lighting, but at least it’s better than the above! This is just out of the oven. No espresso, but a bit of orange juice instead. Sweetened with 1/3 cup agave, no extra sugar. Excellent Valrhona chocolate sprinkled over top.