There are so many variations when I decided to finally give them a whirl I couldn’t decide which flours to use, how much flour, let alone what other ingredients to incorporate. I did a hell of a lot of perusing and then with about ten different ideas in hand I came up with my own. I’ve used buckwheat flour a lot and have learned my lesson when it comes to liquid to dry ingredient ratio…it tends to need a little more.
I wanted to keep these as healthy as possible without sacrificing on taste and texture. A brownie with a fudgy centre, nutty crunch and slight chew to the top and the edges… it’s a lot to get right. I envisaged making these brownies at least three times over until the desired consistency and flavour might be reached.
As luck would have it they turned out PERFECTLY the first time round! I was delighted to say the least. Intense chocolate, fudgy black bean brownies with a natural whole food sweetness thanks to date paste. Everything in there bears some nutritional value, not an empty calorie in sight.
There so good you could have em for breakfast, lunch and dinner
I have so many different brownie variations in my time, ones I’ve made myself, shop bought, restaurant served and I can honestly say these were my favourite of the lot! Of course those loaded with sugar have a different appeal..these brownies taste amazing, have an awesome texture and yet don’t leave you with the brownie associated sugar dip 30 minutes or so later.
It’s not often I make something and have the urge to immediately make another batch just for the sake of it. Usually I make/bake something new and although thoroughly enjoy it at the time, I have a tendency to quickly move on to the next experiment before the last of the previous one has been consumed.
I quickly stuck a couple of these in the freezer in an attempt to make them last a little longer, one of which remains! I can see another batch being made in the VERY near future. Totally irresistible!
Describe your idea of the ultimate brownie…
Ultimate Black Bean Brownies
Servings – 9
Preparation Time – 15 minutes
Cooking Time – 30 minutes
- 1.5 cups (approx. 250g) cooked blackbeans
- 3/4 cup (90g) Dutch unprocessed cocoa powder
- 1/4 cup (30g) almond flour
- 1/4 cup (60g) buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp vanilla extract
- 1/3 cup (60g) pitted dates chopped and soaked
- 1/2 cup (125ml) unsweetened applesauce
- 2 tbsp ground flax seed + 6 tbsp water
- 3/4 cup (180ml) almond milk
- 60g (1/2 cup) chopped walnuts
- Preheat oven to 180C (350F).
- Whisk together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Sift together cocoa, almond flour and buckwheat flour with baking powder and soda.
- Blend the black beans to a smooth puree and set to one side.
- Blend dates in a food processor with enough water to form a thick paste.
- Blend date paste with applesauce, vanilla, black bean puree and almond milk. Stir in flax eggs.
- Add wet to dry and fold to combine. Fold in walnuts and place mixture in a non stick or line 8*8 inch cake tin. Bake in the preheated oven for 30 minutes. Allow to cool for at least 30 minutes before slicing for best results.
*These brownies taste even better the next day, the flavours intensify and a little chilling creates an evening more amazing texture.