I love a rich chocolate brownie and this one was certainly that! Not only gluten free and dairy free, but made with an extra protein and fibre hit from black beans (or turtle black beans)
To bump up the richness I also added Crio Bru. If you haven't heard about Crio Bru before, it's roasted cacao beans and a fantastic alternative to coffee. I often alternate between coffee and Crio Bru when I feel I need a caffeine break. If you want to try it here's the recipe I use.
INGREDIENTS - BROWNIE
- 1 1/2 cups cooked black beans (or tinned, rinsed)
- 4 medjool dates (pits removed)
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 3 organic eggs (you can use 3 tablespoons of chia seeds soaked for a vegan version)
- 2 tablespoons Crio Bru - I used Cavalla
- 2 tablespoons coconut flour
- 1/2 cup cacao powder
- 1 teaspoon vanilla powder
- Pinch of salt
- 1 270ml tin of coconut cream
- 3 tablespoons cacao powder
- 2 tablespoons coconut sugar or 3 tablespoons of rice malt syrup or maple syrup
- 1/2 teaspoon vanilla powder
- Preheat the oven to 180C and line a 20cm diameter cake tin with baking paper
- Blend the black beans, maple syrup, coconut oil, dates in a blender until smooth.
- Add in the eggs and blend together, then add in the coconut flour, cacao powder, Crio Bru, vanilla powder and salt. Blend until smooth.
- Pour into the prepared cake tin and bake for approximately 25-30mins until firm in the centre.
While the brownie/cake is cooking prepare the chocolate icing.
- Add all ingredients from the icing into a pan and warm on a medium-low heat. Stir until completely combined and smooth. Leave on the heat just warming for 20 minutes, stirring occasionally.
- Remove from the heat and place in bowl in the fridge for about 30 mins, or until the mix begins to firm up.
- When the cake has cooled spread/pour the icing over the top and decorate.
This brownie is rich, tasty and works perfectly for and afternoon tea treat.