By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB
“I’ve made these brownies for most of my students and a number of friends, clients, colleagues and workshops. Most say you cannot taste the beans at all. It is rare that someone does not like them, and I am always being asked for the recipe. Many of my past students still make these years after graduating!
They are a wonderful compromise snack that contains no flour, and very little sugar and fat, but are rich on fibre and taste. They can also be made vegan! As an added bonus: all the ingredients go into a blender and clean-up is only one dish! Enjoy!”
- 1 3/4 cups canned black beans, rinsed and drained (or cooked yourself)
- 2 eggs (allergic to eggs or Vegan? Use: 3/4 cup of applesauce + 1 1/2 tsp organic baking powder)
- 2 TBSP olive oil
- 1/3 cup cocoa powder
- 1 tsp organic baking powder
- 1 pinch sea salt
- 1 TBSP vanilla extract
- 1/3 cup packed brown sugar (or Succanat + 1 tbsp molasses)
- 1 small banana
- 2 TBSP strong coffee (or coffee substitute- I use “Dandy Blend” this serves as a richer flavour)
- 1/4 cup chocolate chips (recommend dairy-free by “Enjoy Life” brand or the 365 brand by Whole Foods)
- Mint extract to taste (highly recommended for taste)
- 1/3 cup chopped Walnuts
- Preheat oven to 350F (175C).
- Blend everything together in your blender, and then pour it all into a greased 8″ X 8″ pan.
- Bake for approx. 30-40 minutes or according to your oven (until the top is dry, the center mostly set and the edges pull away from the side of the pan).
- Optional Frosting: once out of the oven, drop a few more chocolate chips on the top and spread when melted for a thin frosting. I find a few go a long way and they do make a big difference … I also add fresh or dried mint on the top from my garden.