Black Bean Coffee Brownies
The combination of black beans and sweet potato gives these brownies a moreish, moist quality. These are great for kids as they contain no added sugar or trans-fats (you may wish to omit the coffee and substitute cacao powder if serving to youngsters, though).
pre-cooked or canned, drained
sweet potatoes, or yams
raw, or maple syrup
or 1 tablespoon ground chia plus 1/4 cup warm water
Preheat the oven to 180C.
Coat a 20cm square pan with coconut oil and powder with flour.
Melt the chocolate over low heat.
Combine all dry ingredients in a large mixing bowl.
Combine all wet ingredients in a food processor or blender.
Add the melted chocolate to the processor / blender and combine until smooth- the mix should be creamy, not too dry.
Mix the wet ingredients from the blender into the dry mix.
Add water if needed for desired consistency.
Pour batter into the pan, smooth it out with a spatula & bake for about 35 to 40 minutes.
Insert a toothpick in to make sure cooked through, they should be firm when you press down.
Cool completely in the pan on a wire rack.
Note: Purchase black bean flour from iherb. com or from selected grocery stores that stock Bob’s Red Mill products.
Note: Although this recipe calls for an egg, it’s very easy to adapt without eggs using chia seeds as a substitute. Simply soak the chia seeds in a little water until a thick gel forms. Use the gel in place of eggs. In general, 1Tbsp of chia seeds soaked in ¼ cup of water substitutes for 1 egg.
Note: S (brownie)