Black bean Brownie


Chocolate. Brownie. Nuts. Delicious. And the best part, it’s more healthy than your normal brownie. Yuuuum! It was my first time I experimented with black bean brownie but the result was extraordinary if I must say 😛 Keep reading for the recipe.

TIPS: I used a brush to cover the parchment paper in coconut oil to avoid it to stick to the sheet + I sprinkled a little bit of flour at the bottom for extra security. (Sounds like a lady-diaper advert. Haha)

This recipe is super easy to make because you’re making the batter in a blender and it’s one of those cakes that just keeps getting better and moister after a few days.

Black bean brownie with dark chocolate and hazelnuts

You’ll need:
1 can black beans (rinsed and drained)
1 tsp baking powder
1/2 cup muscovado or coconut sugar
1/4 cup dark chocolate cocoa powder (I find the Dutch ones are the best)
3 eggs
1/4 cup coconut oil (melted)
2 tablespoon coffee granulates dissolved in a LITTLE bit of water
100 g 90 % dark chocolate (chopped into small pieces)
Nuts (I used hazelnuts but you can use whatever nuts you have)


How to:
Mix all the ingredients except the nuts and only HALF of the chocolate in a blender and pulse until smooth and well combined.

In a square baking pan, place parchment paper brushed with coconut butter and sprinkled with flour. Pour in the batter and top with nuts and the other half of the chocolate.

Bake in a preheated oven 180 C for 20-25 minutes. Cool slightly before cutting.

Tip:
Store in an airtight container with the same parchment paper you used when baking.

Black bean brownie made with dark chocolate drizzled with gooey caramel and crunchy hazelnuts on top

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