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