Black Bean Coffee Brownies
BLACK BEANS IN BAKING: Yes, you can really use black (and many other) beans in baking! The texture offered up by using black beans is rich and dense, perfect for a brownie. What’s more, you gain a lot of great nutrition: fiber, protein, and potassium to name three nutritional components of black beans that regular old flour-based brownies won’t give you!
Ingredients
- 1 15- oz can black beans drained and rinsed very well (250g after draining)
- 2 tsp unsweetened cocoa powder
- 3 Tbsp quick-cooking oats
- 1/4 tsp Greek sea salt
- ½ cup Greek blossom or thyme honey
- 3 Tbsp extra virgin Greek olive oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 5 oz / 150g dark chocolate chips for the batter
- 3 – 4 Tbsp dark chocolate chips to serve
Instructions
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Line the bottom of an oiled 8X8 inch ( 20X20-cm) pan with baking paper and set aside until ready to use.
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Preheat your oven 350 F /180 C.
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Place all the ingredients except for the chocolate chips in a food processor and process at high speed until the mixture is completely smooth. Mix in the chocolate chips for the batter and stir with a spatula.
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Transfer the mixture to the pan and bake for 18-20 minutes, or until set.
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Let the brownies rest in the pan for 15 minutes and then sprinkle with the rest of the chocolate chips so that the cake is a bit cooler and the chips do not melt.
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Cut in 9 or 12 pieces, cover and let stand overnight to firm up. Serve and enjoy!
