12 brownies, about 60 minutes including cooling. Flourless, fudgy and quietly high in fiber and protein. Blended completely smooth, the beans disappear under the cocoa and dark chocolate.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C.
pan
Grease or line a 20 × 20 cm pan.
250 g
cooked black beans (one 400 g can)
Rinse and drain very well.
Batter
Quantity
Ingredient
Method
black beans
Blend in a food processor with everything below until completely smooth. Keep going past the point you think it is done; zero graininess is what hides the beans.
2
eggs
↑
25 g
cocoa powder
↑
0.8 dl
maple syrup or honey
↑
0.6 dl
melted coconut oil or neutral oil
↑
1 tsp
vanilla extract
↑
½ tsp
baking powder
↑
¼ tsp
salt
↑
½ tsp
espresso powder (optional)
↑
85 g
dairy-free dark chocolate chips
Stir most of them in; keep a small handful for the top.
Bake
Quantity
Ingredient
Method
batter
Pour into the pan and scatter the reserved chips on top. Bake 25–30 min, until the edges are set and the center is just firm.
brownies
Cool completely in the pan before cutting; they firm up as they cool.
Notes
A warm center that seems underdone usually is not; give them the full cooling time.
The chips matter: they give fudgy pockets and reinforce the chocolate that hides the beans.
Keeps 3 days at room temperature, a week in the fridge; freezes well.