The cynic in me was not entirely convinced that black beans and chocolate worked well together but if anyone’s going to put chocolate with something edible, it’s going to be me! I’m an absolute sucker for chocolate, to the point that I simply cannot store it in the house because if I know it’s there then it will be inhaled by the end of the day. It’s a curse really…
This trend of healthy brownies has been going around for about a year but I could never seem to find black beans in Stellenbosch. I’ll admit I didn’t try hunt them down or anything so it may have been my own fault. Eventually I found them in Joburg and couldn’t resist. I was chuffed because between Keagan and I, one of us was surely bound to like them and they wouldn’t go to waste if I didn’t like them. I was not so chuffed when we both ended up loving them.
If you have your doubts about this strange combination, trust, I had them too. But do yourself a favor and make a guilt-free dessert that is just as delicious (if not more so!) as the original brownies I know you love.
Now I do not have all the fancy ingredients that make this even more healthy (I was impressed we owned coconut oil and honey) so I used normal sugar but if you do have, you can swap out the sugar for coconut sugar. I also did not have a food processor so I mashed the beans with a fork but if you have a smoothie machine or food processor I’d really recommend using it!
Black Bean Brownies
1 can of black beans, drained and rinsed
¼ cup honey
1/3 cup coconut oil,melted
1 teaspoon vanilla essence
¼ cup sugar
½ cup cocoa powder
½ teaspoon baking powder
¼ tsp Himalayan salt
2 large eggs
1 big slab of top deck Bubbly chocolate (plain chocolate chips)
Preheat oven to 180 degrees Celsius. Grease a 20x20cm baking pan and set aside.
Put the beans, coconut oil, sugar and honey into your food processor (if you have one, else mash the beans with a fork in a bowl and stir in the rest of the ingredients). Blend until well combined.
Add the cocoa powder, salt, baking powder and vanilla essence. Blend until smooth.
Add in eggs and blend until just combined.
Cut the chocolate into chunks and stir in with a spoon.
Pour the mixture into your greased pan and pop it into the oven.
Bake for 25-30 minutes or until the top is set and brownies are just barely pulling away from the sides.
Let cool, cut and enjoy!
Store in an airtight container in the refrigerator (doubt they’ll last that long though!)