These brownies have everything going for them. As in, if they were an edible CV, they would tick all the boxes for me, and would be a shoo-in for my team. Do you also appreciate mega fudgy flavours, rich, deep chocolate notes, intense vanilla, big chunks of dark chocolate? Join team brownie! We peddle grain-free good times.
Why the magic? Well, because quite frankly, these brownies are off the charts. I mean taste-wise, of course. They are decidedly on the charts, if we’re talking within your nutritional guidelines (check it out below!) Vegan, sugar-free, high-fibre, high-protein, grain-free, dairy-free, egg-free… I could go on. It also helps that they are a cinch to make, and don’t require too many bewildering ingredients.
I think that it is imperative I stress that these do not in any way taste like beans; I’ve blind tested them on many people and no-one has ever guessed the secret ingredient. However, I will advise that you buy good, organic cannellini beans, and wash ‘em well.
Don’t be fooled by that indulgent mouthfeel — these bad boys are basically a health food. A diet rich in high-fibre foods (like beans and coconut flour) is proven to lower bad cholesterol and risk of diabetes. Yep, brownies reduce your risk of disease.
I really want you to try this recipe, so I have offered some substitutions with some ingredients you may not have at hand. Also, this is a no-mess, super-fast operation — so hop to it. You have nothing to lose, and only brownies and good health to gain. It would be irresponsible not to make them.
Ingredients (yields 9 big ol’ brownies)
1 tin organic cannellini beans, drained and washed well
35g cocoa powder
50g coconut flour
70g erythritol/xylitol OR approx ½ cup maple syrup
150mg stevia extract OR more of any of the above sweeteners (to taste)
4 tsp pure vanilla extract
40g coconut oil OR butter
Approx 40g dark chocolate (I used 85% Green & Blacks) chopped into chunks
½ cup almond milk (or milk of choice)
2 tbsp hot water
½ tsp sea salt
½ tsp baking powder
1. Preheat oven to 180C and prepare your cake pan.
2. Wash beans well, and add to food processor with the rest of the ingredients, except chocolate chunks.
3. Scoop mixture into cake pan and scatter the chocolate chunks on top, swirling in slightly.
4. Bake for approx 25 minutes, but leave them slightly undercooked if you would like a gooey brownie (they will also firm up as they cool)
5. Place in freezer for around 30 minutes to firm up.