These brownies tick all the boxes; they're chewy, chocolatey, nutty, gluten free, vegan, and absolutely delicious. The black beans are completely tasteless inside, but give a wonderful texture that goes perfectly with the rich chocolate goodness. They use low GI coconut sugar, they're free of bad fats and they are rich in magnesium and natural protein. Seriously, they're amazing!
- 2 flax eggs (2 tbs flax meal w/ 5 tbs water, rested for 5 mins)
- 3 ¼ tbs coconut oil, melted
- 1 tin black beans, rinsed & drained
- ½ cup dried dates, soaked 1 hour & drained
- 2 tsp vanilla extract
- 1/3 cup coconut sugar
- 1 cup dark vegan choc chips (choose sugar content based on personal preference – choose sweetened if like a sweeter brownie, unsweetened if not)
- 1 tsp baking soda
- ½ cup crunchy peanut butter (100% peanuts, no additives)
- ¾ cup raw cacao powder
- Extra ½ cup chocolate, to melt for topping
Preheat oven to 175 degrees. Grease a 15cm x 15cm baking pan with ¼ tbs coconut oil.
In a food processor, combine flax eggs, black beans, remaining coconut oil, vanilla extract, coconut sugar, dates and baking soda. Blend for 3-5 minutes until smooth.
Over a double boiler, melt half the dark vegan chocolate chips.
To a large bowl, add black bean mixture, melted chocolate, cacao and remaining choc chips. Stir until just combined.
Add mixture to baking pan and spread out evenly. Dollop peanut butter over the mixture and swirl it through using a butter knife.
Bake for 40-50 minutes until mixture begins to shrink away from the side of the pan and the top is firm to touch.
Remove from oven, and cool in pan for half an hour. If you like, add more chocolate by melting the extra ½ cup of chocolate, and drizzle hot over your brownies. Eat ASAP!