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Black Bean Coffee Brownies

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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).

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Dry ingredients
100 grams unsweetened chocolate
good quality
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½ cup black beans
flour
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¾ cup buckwheat flour
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¼ cup instant coffee
organic
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1 teaspoon salt
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1 teaspoon baking powder
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teaspoon cloves
freshly ground
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teaspoon allspice
freshly ground
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Wet ingredients
2 tablespoons coconut oil
*
½ cup coconut sugar
*
2 cups black beans
pre-cooked or canned, drained
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½ cup sweet potatoes, or yams
pureed
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¼ cup honey
raw, or maple syrup
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1 large eggs
or 1 tablespoon ground chia plus 1/4 cup warm water
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2 teaspoons vanilla extract
pure
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Ingredients

Amount Measure Ingredient Features
Dry ingredients:
1E+2 grams unsweetened chocolate
good quality
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118 ml black beans
flour
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177 ml buckwheat flour
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59 ml instant coffee
organic
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5 ml salt
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5 ml baking powder
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0.6 ml cloves
freshly ground
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0.6 ml allspice
freshly ground
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Wet ingredients:
3E+1 ml coconut oil
*
118 ml coconut sugar
*
473 ml black beans
pre-cooked or canned, drained
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118 ml sweet potatoes, or yams
pureed
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59 ml honey
raw, or maple syrup
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1 large eggs
or 1 tablespoon ground chia plus 1/4 cup warm water
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1E+1 ml vanilla extract
pure
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Directions

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)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 15131% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 209mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 22%
Sugars g
Protein 12g
Vitamin A 32% Vitamin C 3%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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