If there’s one bean I favour it’s the little old black bean and I just love everything about them. I’ve been blind to their amazing versatility as I usually just throw them in a Mexican stew or a big avocado salad, so I was pretty excited to combine my black bean love with my equal adoration of cocoa. I’m thinking, dark, chocolatey, fudge-like, gooey, crumbly at the sides and soft in the middle. I was right, this is exactly how they are…..were.
Traditionally, chocolate fudge brownies are chock a block with bad fats, white sugar, digestive clogging gluten and dirty dairy but these are the perfect example of how something which really is ultra healthy can still be delicious. Let’s change all that, there really is no need to go without or crave junk when chocolate fudge brownies like this are knocking about. That’s good information to have. Make them and see for yourself, don’t take my word for it. If you don’t make them, please do take my word for it!
To achieve a fudgey brownie like texture I used agave rather than brown sugar and dotted each brownie with dark chocolate chips and pecan pieces for a richer more decadent treat. Scrap that, they’re hardly a treat with an ingredient list like this, more an everyday necessity. The black beans, chia, coconut oil and cocoa make this chocolate brownie a shining example of wholesome goodness brimming with health attributes, a brownie that kicks plant butt and makes you feel better than OK. Oh and don’t worry about eating the raw brownie batter straight off the spoon……it’s all plants so get stuck in.
So, here’s the black bean brownie lowdown:
good source of protein
Healthy black bean chocolate fudge brownies
2 tablespoons chia seed soaked in 6 tablespoons of water
230 gram black beans (drained weight)
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla essence
4 tablespoons agave syrup
2 tablespoons coconut oil
3 tablespoons almond milk
pecans + chocolate chips to dress
1. Preheat oven to 175 ºC. Add the chia egg to your blender or food processor + blitz for 30 seconds. Next add the remaining ingredients apart from pecans + chocolate chips + pulse until a smooth batter is achieved. The ideal consistency should be quite hard to pour but not as thick as frosting. Add more milk/water if it is too thick.
2. Lightly grease a 12 cup muffin tin. Spoon equal amounts of the mixture into the tin + dress with nuts + chocolate chips if desired. Bake for 25-3o minutes. They are ready when the outside of the muffin has come away slightly from the sides of the tin but some softness in the middle.
3. Allow to cool fully before loosening the edges with a fork to remove. They are pretty delicate so handle with care.
Note: The chia seeds can be replaced by 1 egg for a non vegan version. The agave syrup can be replaced by brown rice syrup, honey (non vegan), maple syrup or 1/4 cup regular sugar.
Adapted from Minimalist Baker.