This recipe gets some serious brownie points… it fulfills your chocolate cravings, it’s a little gooey as any good brownie should be, and completely changed my perception of healthy baking (as it will do to you!). Using black beans in the recipe added in extra fibre, which helps fill you up further and feed that gut bacteria as a prebiotic. This recipe can be frozen.
I hope you enjoy this one as much as I did, check out my attempt in the photo above (in the ‘before baking’ moment). I’ll let you know below what I used/substituted in the recipe based off what was available in my pantry. Please note you will need a food processor/blender for this recipe. Although quite messy, I have used a nutribullet in a moment of dire need and that did work – so use what you can! You’ll find the recipe on Nadia Lim’s website right here, enjoy!
1/4 cup melted butter or coconut oil (I used coconut oil)
4 Tbsp pure maple syrup (here I used liquid honey that was in the cupboard instead)
100g dark chocolate (at least 70-80% cocoa)
400g black beans (rinsed and drained, you can use red kidney beans)
1tsp baking powder
1 cup fresh or frozen berries (I used frozen raspberries, and let them thaw a little, but make sure to drain the water off. I have made the recipe before and didn’t let them thaw, which left the brownies a little too watery – beware!)
- Preheat oven to 150 Degrees Celsius. Lightly grease and line a 18-21cm square cake or baking dish with baking paper.
- Place coconut oil/butter, honey/syrup and dark chocolate in a medium pot and gently heat over medium heat. Stir frequently! Allow this to cool.
- Transfer this mixture into your food processor/blender with black beans, baking powder and eggs. Blend until smooth and well combined, scraping down the sides as required.
- Spoon mixture into prepared tin. Scatter berries over the top and bake for 20-25 minutes (20 minutes for more gooey and 25 minutes for a firmer brownie) until it is mostly set around the edges.
- Allow to cool for 5 minutes or so on the bench, before placing in the fridge for about 20 minutes to set. Cut into 25 pieces with a large sharp knife.