Another recipe that uses black beans (others include Black Almond Fudge and Red Velvet Brownies) to make chocolaty brownies. They are egg-free low in fat, using applesauce as a butter/egg/oil substitute. The original recipe from the Veggie Inspired website calls them Fudgy Mocha Brownie Hearts. I added in oats and reduced the liquid sweetener to they're a bit more substantial and not as fudgy as the ones from the original website. I didn't have a heart-shaped cookie cutter so mine are just plain squares! The instant coffee gives the brownies a subtle mocha taste.
Makes 8
Ingredients:
- 420g / 15oz / 1 can black beans (no salt added), drained
- 80g / 3oz oat flour
- 13g / 2tbsp flaxseed meal
- 20g / 4tbsp cocoa powder, unsweetened
- 1tbsp instant coffee (optional)
- 2tsp baking powder
- 1/8tsp salt
- 60g / 3tbsp agave nectar OR honey
- 112g / 4oz applesauce, unsweetened
- 2tsp vanilla extract
Method:
- In a large bowl, combine the oat flour, flaxseed meal, cocoa powder, baking powder, salt and instant coffee.
- Using a food processor, blend the drained black beans, agave nectar, applesauce and vanilla into a smooth purée.
- Add the wet ingredients into the bowl and stir to combine.
- Pour the batter into an 8x8 baking pan or loaf tin, lined with parchment paper, and bake at 175C / 350F for 30 minutes.
- Remove from the oven and let the pan for 10-15 minutes as the batter will still be quite soft.
- Transfer on to a wire rack and cool for another 20 minutes before slicing into squares. ENJOY!
Nutritional Information:
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