Raspberry & Cacao Black Bean Brownie
- Place coconut oil, syrup and extra dark chocolate in a small saucepan over medium heat, and gently stir until the chocolate and oil is melted. Stir the mixture frequently, in order to ensure that all the liquids are incorporated well. Set aside and allow to cool.
- Using a blender or food processor (I use my Vitamix), combine the drained black beans, flax eggs, and baking powder and blend until smooth. Be sure to stop the mixer every so often and scrape down the sides, making sure all beans are pureed.
- Add in your chocolate and syrup mixture, then blend until just combined.
- Once mixed well, stir through the chocolate chips and place mixture into a prepared and lined brownie pan. Place berries on top of the brownie, and press into the mixture slightly to ensure that when baked they remind set.
- Bake the brownies for 20 minutes for a super gooey and fudgey consistency, leave a little longer if you like a slightly firmer and crispier style. The brownie will remain relatively gooey regardless, but ensure it is mostly set around the outsides before removing from oven.
- Cool the brownies for 10 minutes at room temperature, before setting in fridge for a further 20-30 minutes until firm. Slice into pieces, and enjoy!
1/4 cup melted coconut oil
5 tablespoons of pure maple syrup, honey, or agave syrup
1 can of black beans, drained and rinsed
150grams of melted dark chocolate (I use Whittakers Super Dark Ghana Chocolate 72%)
1 1/2 teaspoons of baking powder (GF if need be)
2 flax eggs
1 cup of fresh or frozen raspberries (if you are using frozen, make sure you thaw the
berries before using to prevent extra liquid
and brownies that will not set)
1/2 cup vegan or dairy free chocolate chips