Putting the Bean back in Brownie
Its almost July and summer potlucks, picnic and parties are a perfect way to celebrate the long warm days that are extremely limited here in Minnesota. When it comes to desserts I love making truffles, and cheesecakes. However, from many personal experiences they don't hold up the best sitting in the sun. Luckily these brownies can take the heat, and were a big hit with all my test subjects!
They are also perfect for anyone with dietary restriction, and thanks to the beans they are packed with a healthy serving of fiber, and protein. I know what you might be thinking, "Beans in Brownies?", it might sound like an awful combination, but beans have been used for hundreds of years in Japanese, and Guatemalan desserts. They make your brownies extremely fudgy and really deepen the chocolate flavor. Just try them and I promise there will be no complaints.
Flourless Fudge Brownies
Delicious Flourless brownies are perfect to bring to any summer potluck or picnic. You can use black beans, however, aduki beans which are often used in Japanese desserts are actually sweeter and easier to digest.
- 1 can aduki beans or black beans, drained and rinsed
- 1/3 cup coconut sugar or 1/2 cup Lakanto monk fruit extract for a sugar free version
- 1 tsp organic fair trade vanilla
- 1/3 cup cacao powder
- 1/2 tsp sea salt
- 2 tbsp nut butter of choice (I used sunny butter)
- 3 tbsp melted coconut oil
- 2 free range eggs OR 2 ‘flax eggs’ for vegan option
- A few pieces of dark chocolate melted down to drizzle ontop
- 1/4-1/2 cup chopped nuts or coconut flakes – optional for in the mix or on top
1. Preheat your oven to 350F. Line a small square baking tin (8x8 inches) with baking parchment
2. Pop everything but the toppings into the bowl of a food processor and blend until smooth. Scrape down the sides as necessary. The batter might seem liquidy but it will firm up in the baking process
3. Pour the mixture into the baking pan. Top with nuts/ coconut if you like.
4. Bake about 20 minutes for the square tin. Bake a little longer for firmer, cakier brownies, but as written they firm up on cooling but are still deliciously fudgy. Let the brownies cool on a wire rack in their tin for about 10 minutes before slicing
5. Melt down chocolate bar and drizzle on top if desired.
Makes 12-16 small brownies. Eat warm from the oven, or store in the refrigerator.