These brownies. They’re the best. Truly. Not only are they delicious, they’re so simple to make. They’re a ‘throw it all in a bowl, whizz, bake, eat’ kind of bake. I took inspiration from Deliciously Ella’s black bean brownies from her latest cookbook ‘Every Day’, however they are considerably evolved. I found Ella’s recipe too wet and way too sweet, while hazelnuts are the nut to use with chocolate, so I couldn’t resist. Et Voila! The perfect brownies were born. Can I just remind you that the typical brownie, made with animal products, sugar and gluten, is somewhat nutritionally lacking (to put it lightly). With these you get approximately 7g protein per brownie, as well as Iron, magnesium, calcium.. you get the picture. That’s thanks to the black beans.
2tbsp Chia seeds, mixed with 140ml of water. Leave to soak while you weigh out the rest.
150g Rice Flour
50g Ground Almonds
125g Apple Puree
100ml Plant milk (I use almond)
1tbsp Baking Powder
2tbsp Coconut Oil
8tbsp Cacao Powder
1x 400g tin of Black Beans, rinsed
A pinch of Salt
For the top: 3 Handfuls Hazelnuts, 2 Handfuls shredded Coconut
Add all of the above ingredients, except the hazelnuts and shredded coconut, to a food processor and blend on a high speed until a smooth batter forms. Line a deep square baking tin with baking parchment, and pour in the mixture. Sprinkle the hazelnuts over the mixture evenly, then press down until almost covered. Sprinkle over a thin layer of shredded coconut.
Heat your oven to 180°C (Fan 160°C) and bake for 50 minutes.
When cooked, leave to cool in its tin for about 10 minutes, before transferring to a airing rack. When completely cool and set, slice into 12 pieces. They should keep in the fridge in an airtight container for up to a week (well, depending on how irresistible you find them!)
Serving suggestions: Perfect on its own for an on-the-go protein rich snack, or served with fresh berries, coconut milk ice-cream or almond butter.