Black Bean Brownies.

Black Bean Brownies.

I am so excited to share this recipe with all of you. These were so simple to make and turned out even better than I imagined. Aren’t they pretty!? This is a great way to treat yourself while still eating clean and nourishing your body. I’ll definitely be making another batch (or 2 or 3) of these around the holidays and delivering them to friends and family. These black bean brownies are from the gorgeous new cookbook The Art of Eating Well by Hemsley + Hemsley. If you haven’t heard of the Hemsley sisters yet, check them out. These beautiful girls believe in making nutrient filled, delicious homemade meals that are free of grain, gluten, high starch, and refined sugars.

I’ve been very conscious of my sugar intake lately and trying to cut back wherever I can. These brownies are so satisfying and packed full of protein and fibre with just enough natural sweetness. Give them a try and let me know what you think!

Black Bean Brownies.

Black Bean Brownies.

Black Bean Brownies

2 cans of cooked organic black beans (I used Eden-Organics)
1 cup coconut oil at room temperature, plus extra for greasing
4 organic eggs
1/3 cup + 1 tbsp unsweetened raw cacao powder
3/4 cup pure maple syrup
2 tbsp vanilla extract
sea salt
1 cup chopped walnuts 

1. Preheat oven to 325 degrees F. Grease the inside of an 8 x 8 inch china or glass baking dish. Rinse the black beans and leave to drain. Melt the oil in a saucepan over a gentle heat, then set aside.

2. Place drained beans, eggs, cacao powder, 2/3 cup of the maple syrup, and the vanilla extract into a food processor with a pinch of salt. Pulse a few times, then blend until really smooth.

3. Add the oil very slowly so not to cook the eggs, while the machine is running. Taste the batter, adding more maple syrup if need be, then stir in most of the chopped walnuts by hand, reserving a handful.

4. Pour the brownie mixture into the prepared dish and gently tap the baking dish on the kitchen counter to even out the mixture. Sprinkle the remaining walnuts on top and bake for 40-45 minutes until the brownie feels firm but springy and its surface is cracked.

5. Leave to cool completely before cutting into squares. Refrigerating the brownies gives them a wonderfully fudgey mousse-like texture.

Share and enjoy!

Black Bean Brownies.

Have you tried making brownies with black beans before? What’s your favourite holiday recipe?