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Chocolate Black Bean Brownies

 

I'm not going to pretend like there wasn't an ulterior motive when I started working on this recipe. I am thinking about my second book. It's true. I can't say writing a book is the most fun I've ever had in my life- but if I can do it, while planning a wedding and prepping my dad for cancer surgery, the second one should be a breeze.

Anyway- I can't tell you the details as yet but what I can say is the overarching theme is to make recipes so flipidyflopps amazing that no one would know they were infused with stuff like- um- a lot of black beans.

Remember that amazing black bean pudding recipe I shared with you last Monday? That was merely a pit stop on it's way to this one. I mixed in some flour, a few spices, baked it on up and HELLO BROWNIES!

The secret to the amazing body of flavour in these brownies was the instant coffee substitute I used- Dandy Blend of course. Also super awesome- the flour was a combo of buckwheat and black bean making this completely grain free.

These might just be in my current top of charts recipes and definitely worth trying!

Chocolate Black Bean Brownies

Prep time:

Cook time: 

Total time: 

Yield: 8

Ingredients
  • Chocolate Black Bean Brownies
Chocolate
  • 3 ounces (or about 1 bar) Unsweetened Chocolate
Dry
  • ½ cup black bean flour
  • ¾ cup buckwheat flour
  • ¼ cup organic instant coffee or Dandy Blend
  • 1 tsp salt
  • 1 tsp baking powder
  • ⅛ tsp freshly ground cloves
  • ⅛ tsp freshly ground allspice
Wet
  • 2 Tbs Coconut Oil
  • ½ cup Coconut Sugar
  • 2 cups black beans
  • ½ cup pureed sweet potato
  • ¼ cup Raw Honey
  • 1 egg or 1 tbsp ground Chia + ¼ warm water
  • 2 tsp vanilla extract

Make It Like So
  1. Preheat the oven to 350
  2. Coat and 8 inch square pan with coconut oil and powder with flour.
  3. Melt the chocolate over low heat or use a double boiler.
  4. Combine all dry ingredients in a large mixing bowl
  5. Combine all wet ingredients in your food processor or high powered blender.
  6. Add the melted chocolate and combine until smooth- should be creamy, not too dry.
  7. Mix wet ingredient mix into the dry.
  8. Add water if needed for desired consistency.
  9. Pour batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
  10. Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
  11. Cool completely in the pan on a wire rack.
  12. Enjoy!

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