I can imagine that you just read that headline and went “What?!”.
Well. These brownies are healthy, and packed full of protein. They have no gluten, no grains, no dairy, no refined sugar and can be easily made vegan (replace the eggs with flax eggs!).
And they are fudgy, moist (sorry!), chocolatey and just plain yummy.
Their secret ingredient is beans. I’ve made bean brownies a couple of times on the blog before, a few years ago, and what I loved most about them is that no one could tell they had anything drastically different about them. Because no, you can’t taste the beans!
Bean brownies came back into my life last week when I visited an awesome new vegan deli that has opened up in my area. They sell vegan Reuben sandwiches, croissants, and plenty of other delights, and a chocolate raspberry brownie was what I chose for dessert.
It reminded me so much of the bean brownies I had once made. It was rich and fudgy, yet somehow light, so even though I had one after devouring a huge sandwich, I didn’t feel sick or overly full.
I was craving them all week, and decided I had to recreate them for you (but mostly for me!)!
I filmed myself baking these, so I hope you enjoy the video, the recipe and these guilt-free brownies. X
- 400g can cannellini beans (14 oz), drained and rinsed
- 70g coconut oil (1/3 cup), melted, or other neutral oil
- ½ cup maple syrup or honey
- 3 eggs
- 3 tbsp cocoa
- 2 tbsp strong black coffee (optional)
- 2 tsp vanilla extract
- ½ tsp sea salt
- ½ tsp baking powder
- ½ cup chocolate chips
- ⅔ cup fresh or frozen raspberries
- Preheat the oven to 180 C (350 F) and line an 8x8 inch square pan with baking paper.
- In a medium bowl, use a stick blender to blend the beans into a smooth paste (you can also use a stand blender or food processor to make this recipe).
- Add the oil, maple syrup, eggs, cocoa, coffee, vanilla, salt and baking powder. Blend until smooth and combined.
- Mix in the chocolate chips and raspberries with a rubber spatula.
- Pour into the prepared pan and spread out evenly.
- Bake for 30 - 35 minutes, until set.
- Allow to cool before cutting into squares. Serves 9.
- Keep refrigerated.
- Happy baking!