Black Bean Brownies

Black Bean Brownies 

Black bean brownies were all the rage a while ago. Admittedly, chocolate and black beans are a natural pairing, and desserts in Japan have long used beans, such as the fabulous daifuku mochi, which we've been making a tonne of lately (but that's a recipe for another day). 

I am nuts about beans (and nuts) because they are a very slow carb. They provide a starchiness to baked goods, but digest slowly, and prevent blood sugar spikes. Because I use black bean flour instead of canned beans, these avoid the gluey texture that some black bean brownies can fall victim to. 

For extra decadence, why not throw a handful of dark, fair-trade chocolate chunks into the batter, and sprinkle some coconut sugar on top to form a gorgeous crust. 

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
square baking dish (I used silicone but glass is good too -- just make sure you grease it well with coconut oil and maybe line the bottom with parchment)
a grinder for the chia seeds if you buy whole and grind them yourself (or buy ground chia)
oven (obvi)


ingredients:

a)

2 cups water

1/2 cup avocado oil (or melted coconut oil)
1 1/4 cup coconut sugar
1/2 cup date sugar

1 tbsp apple cider vinegar

1 tsp vanilla extract


b)

1 cup black bean flour

1/2 cup cacao
1/2 cup soy milk powder
1/4 cup tapioca starch

c)
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp xanthan gum (stabilizer)

1 tbsp ground coffee beans


d)
1 1/2 cup chocolate chips -- fair trade, please (optional)

e)
extra chocolate chunks to put on top

or you can sprinkle coconut sugar on top (optional)



directions:

preheat oven to 345 and prepare your baking pan!!

1. combine the ingredients from a) in a bowl, and whisk
2. in a large mixing bowl, combine all the ingredients from parts  b)  and c). You may like to sift this!
3.  combine all of the above into the large mixing bowl, and mix well -- I used a whisk for this!
5. once the ingredients from a) b) and c) have been righteously integrated, stir in your chocolate chips (part d)
6. pour the batter into the baking pan, and make sure it's smooth and even

or 

7. scoop the batter by 2 tbsp scoop into small muffin cups
7. sprinkle the top of the batter with  the coconut sugar OR chocolate chunks from part e)
8. bake at 345 for 40-45 minutes
9. Cool and then enjoy the NEXT DAY

seriously.