BLACK BEAN NUT BUTTER BROWNIES

Brownies baby. If you have half an hour to spare, and a good food processor or a high speed blender, you are on your way to beautiful, black brownie heaven. You'll get the same look on your face that my gorgeous niece Aurelia has! Aaah cuteness.

We served these brownies at our cafe Mondays today, and they sold out in minutes! Kids love them. Gluten free, vegan and refined sugar free, these morsels are choc with fabulous nutrients too. Liquorice-tasting mineral rich muscovado (a natural sweetener found in health stores and good supermarkets), the essential fatty acids and fibre of chia seeds, and the protein packed antioxidant protection of black beans.

Black Bean brownies will change your lifeeeee!

Ingredients

• 2 tbsp ground Chia Seeds + 6 tbsp water (this is a wonderful replacement for eggs. You can also use flaxseeds)
• 1 400gm can black beans, well rinsed and drained 
• 1/2 cup muscovado sugar
• 3/4 cup cacao or high quality cocoa powder
• 3 heaped tbsp nut butter (I used almond butter)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1 1/2 tsp baking powder
• Cacao nibs / coconut yoghurt (optional to serve)

Makes 12 brownies

Instructions

Preheat oven to 180 degrees. Grease a brownie dish or  muffin tin with coconut oil. In the food processor or high speed blender, pulse the ground chia and water (If you are lazy like me, you don't have to bother grinding the chia seeds prior to)

Add the muscovado, black beans, cacao powder, nut butter, sea salt, vanilla and baking powder. Blend until smooth.Add a little water if necessary.

Pour into your pan or muffin tray and smooth down with a knife. At this point you may want to sprinkle with nuts, goji berries or cacao nibs.

Bake for 20-25 minutes, until the tops are crisp to touch, and insides should be fudgey and moist. The brownies will be beautifully black! Remove and cool for half an hour before devouring! They go beautifully with greek or coconut yoghurt!


Need a high speed blender? I recommend the Optimum 9400