Black Bean Brownies!
14 April 2015,11:15:48 BST
Black Bean Brownies - by Hemsley & Hemsley
Makes 12 brownies
Ingredients (use organic where possible):
2 tins of cooked black beans (drained weight 500g) or 500g homecooked beans (dried weight 200g, soaked overnight)
230g butter or coconut oil at room temperature, plus extra for greasing
85g unsweetened cacao powder
150–180ml maple syrup
11⁄2 tbsp vanilla extract
1 tsp coffee extract or use extra vanilla extract
130g chopped walnuts (preferably ‘crispy’ activated)
Optional: a few drops of stevia, to sweeten
Preheat the oven to fan 170°C/Gas mark 5. Grease the inside of a 24 x 20 cm china or glass baking dish. Rinse the black beans and leave to drain. Melt the butter or coconut oil in a saucepan over a gentle heat, then set it aside.
2 Place the drained beans, eggs, cacao powder, 150ml of the maple syrup, the vanilla extract and coffee extract, if using, into a food processor with a pinch of salt. Pulse a few times, then blend until smooth.
3 Add the melted butter or coconut oil very slowly so as not to cook the eggs, while the machine is running. Taste the batter, adding more maple syrup or a few drops of stevia if needs be, then stir in most of the chopped walnuts, reserving a handful.
4 Pour the brownie mixture into the prepared dish and gently tap the baking dish on a kitchen counter to even out the mixture. Sprinkle the remaining walnuts on top and bake for 40–45 minutes, until the brownie feels firm but springy and its surface is cracked.
5 Leave to cool completely before cutting into squares. Refrigerating the brownies makes them wonderfully fudgy.
For more, check out their new healthy book; The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury £25), www.hemsleyandhemsley.com, and don't forget to send us your photos of your Black Bean Brownies @wellicious @hemsleyandhemsley
Until next time!
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