Rich Chocolate Black Bean Brownies
- 460 g pre-cooked black beans equal to 2 cans, rinsed and drained
- 4 large ripe bananas
- 50 g spelt flour
- 120 g dark cocoa powder at least 70% cocoa
- 1 tsp vanilla paste
- 3 tsp baking powder
- pinch sea salt
- 300 mls pure Maple syrup
- 110 mls melted coconut oil
- 2 tbsp granulated zylitol or stevia
Line a 12x12" shallow (roughly 3" depth) baking tray with baking paper.
Pre-heat the oven to 170 degrees C.
Place all the ingredients into a food processor and process until smooth.
Pour the batter into the prepared baking tray and smooth over evenly.
Place the baking tray in the oven and back for 25 minutes, check with a skewer in the centre of the brownie to see that it is cooked but still moist. Bake for up to a further 5-10 minutes as required. The brownie should feel heavy and dense but not dried out.
Remove from the oven and allow to cool for 20 minutes before transferring to a cooling rack to cool further.
The brownie will continue to set as it cools.
Divide the brownies into 8 portions and serve with a dusting of cocoa powder.
I prefer to use dark 70% cocoa powder for this brownie as it adds a rich, chocolate flavour.