This recipe is totally dedicated to my lovely builders – for the last couple of weeks not only have they worked construction-related miracles in the Hollingsworth household, but they have also doubled up as the most fabulous recipe testers.
In the last fortnight I’ve been working on making the perfect black bean brownie – I can’t tell you how many batches they’ve tried (and, by their own admission, enjoyed). The first time I produced a tray fresh out the oven I spoke nothing of their secret ingredient, and when I confessed (post consumption) what the brownies were made of they were most surprised! To be honest it’s for that reason that I prefer black bean brownies over sweet potato ones – you can’t really taste the beans at all and they just add to the texture and overall deliciousness.
So instead of being called ‘black bean brownies’ I think these should really be known as ‘builders’ best brownies’, as I’m so excited to share with you today the winning version (and the final product of much diligent taste testing). Unsurprisingly, myself and the builders are now fast friends, and I reckon a batch of these could probably help you befriend just about anyone. They are so moist and gooey in the middle, slightly crisp on the outside, perfectly chocolately and just the right amount of sweetness – exactly how brownies should be!
The real beauty of these babies is that they are secretly super healthy. The black beans are a great source of protein, fibre and antioxidants, the oats will boost your energy levels without spiking your blood sugar, and the almond milk, coconut oil and pecans are great sources of good fats.
- 1 1/3 cups black beans
- 3 tbsp coconut oil
- 1/2 cup oats
- 1/4 tsp Himalayan sea salt
- 1/2 cup cacao powder
- 2 tbsp ground flax seeds
- 1/2 cup almond milk
- 2/3 cup dates
- 1 tsp vanilla extract
- 1/3 cup chopped pecans (optional)
Simply add all the ingredients into a food processor and whizz for a couple of minutes until smooth. Stir in the chopped pecans and spoon into a greased baking tin. Bake at 180 degrees for 35-40 minutes – they might still seem quite gooey in the middle but they will continue cooking for a while so trust us on this one! Leave them to cool for 10 minutes and then tuck in!
Love, Mrs H xx
PS to make these nut-free, simply replace the almond milk with oat or coconut milk, and swap the chopped pecans for cacao nibs. Delish!
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