Black Bean Brownies

Yup, you heard right. BLACK BEAN brownie. The days where you’d forcefully swallow your slimy veges to earn the right for pudding are over my friend, because now, the vegetables are the pudding! Mwhahaha… I’m just playing. On a serious note, I too, was rather sceptical of these brownies at first. I mean, what sane individual wouldn’t be? Legumes and chocolate? Gross. BUT one cannot deny the magic of baking; where you experiment by throwing random ingredients together and somehow, magically, it works, it rises and its delicious (yes, not every time – we’ve all baked something inedible/unrecognisable in our lifetime or perhaps yesterday).

Anyhow… Dearest reader, I cross my heart and fingers and toes that you will not taste the beans. Not only are these brownies extremely nutritious and healthy (black beans are very high in protein and fibre and overall goodness) they’re also free from gluten, nuts, dairy and refined sugar. So go on, bake a batch and eat it for breakfast cos they’re 100% guilt-free!

1 can of organic black beans (drained and rinsed)
4 free range eggs
1 cup medjool dates
1/2 cup cacao powder
1 tbsp apple cider vinegar
1 tsp baking soda
1/4 cup fresh or defrosted raspberries (optional)

Preheat the oven to 160oc.

Blend all of the ingredients together (except the raspberries, if using)

Pour the mixture into a greased oven-proof dish.

If using raspberries, pop the raspberries evenly into the mixture.

Bake for about 20-25 minutes or until the fork comes out clean – BE CAREFUL not to overcook the brownies – you want them to be slightly undercooked for a fudge-like texture.

Allow to cool completely before cutting into portions.

If you like, you can sprinkle the brownies with some cacao powder or coconut sugar but I find they’re perfect just as is.