I like trying recipes that use unusual ingredients and this time the ingredient is black beans. The brownies are very moist, but taste very similar to more traditional brownies and without flour, they have the bonus of being gluten free.

The recipe is taken from the DoTerra web site with the addition of local Tasmanian walnuts.   https://www.doterra.com/US/en/blog/recipe-black-bean-brownies

 

Ingredients

400 g can of black beans, drained and rinsed

¼ cup cocoa powder

2 large eggs

2/3 cup of honey (I used rice malt syrup)

1/3 cup coconut oil

½ teas baking powder

¾ cup chocolate chips

1/3 cup chopped walnuts

 

1. Preheat oven to 170°C (less for a fan forced oven, 160°C) and grease and line a 20cm square cake tin.

2. Place all ingredients, except the chocolate chips and the walnut pieces, in a food processor and blend until smooth.
3. Stir the chocolate chips and the walnut pieces into the batter.
4. Pour the brownie mixture into the cake tin – it is quite runny at this stage.
5. Cook, in the middle of the oven, for approximately 45 minutes or until the sides of the cake have shrunk slightly away from the sides of the tin.
6. Allow the cake to cool in the tin and then cut into 9 equal squares.

Tips

Measure out the coconut oil first and then the honey or rice malt syrup so the honey/syrup will easily slide out of the measuring cup.