08 May Black Bean Brownies
I have a confession; I LOVE all things chocolate! There, it’s out. I said and posted it on the net for the world to know.
This is not the kind of love that you might be thinking, it’s worse… It’s the filling your every cell kind of love that stays with you for a lifetime.
Some loves in life come and go, some are short lived, some have an ebb & flow in their intensity. This kind of chocolate love that I’m talking about is a constant burning flame that never falters, like a lifetime vow of unity. Don’t judge it, just take it for what it is, a never ending experiment with all things chocolate.
As a self professed experimenter, I’m always concocting new things on a whim, with no recipe to follow, just using what I have in my cupboards or fridge to satisfy my hankerings. Most of the time it works out great, other times it flops. I’ve made various versions of brownie recipes in my “holistic” days but this one, I actually wrote down and even replicated a couple of times. I’m a Holistic Nutritionist. I eat eggs, but some of my clients don’t, so this vegan black bean brownie recipe is geared to my undying love of chocolate, my effort to eat healthy and the many egg-less lifestyles out there. I hope you enjoy it as much as I do.
Black Bean Brownies
What you need:
1 can black beans (rinsed & drained, or use your own soaked & cooked beans)
2 egg substitutes (2Tbsp Chia Seeds soaked in 6 Tbsp of water for 7 min)
3/4 c cacao (this is the raw form of cocoa)
1/2 c natural sweetener (I use coconut sugar)
1 tsp vanilla extract
1 tsp baking powder
1/8 tsp salt (Celtic or Himalayan)
coconut oil to grease the baking pan
Optional Topping (for a little added crunch)
chopped walnuts & cacao nibs if you like (I do!)
What you do:
- Preheat oven to 350 degrees
- Grease muffin pan with coconut oil (I used the normal size pan, not the mini size)
- Soak chia seeds in water for about 7 minutes (I soaked mine right in the food processor container. Efficient or lazy? you can decide)
- Add all the remaining ingredients and process in a food processor until thick, creamy & delicious
- Spoon batter into the greased muffin tin
- Sprinkle on toppings of walnuts and cacao nibs, if you’re using
- Bake brownies for 25 minutes
- Let the brownies cool for about 20 minutes before removing from the pan
- The centre will be moist and gooey, that’s part of the fun