Beans in brownies? Yep, it works. So these are no flour, no egg, no dairy. But still taste good. Amazing. This recipe’s adapted from one by Julie Montague in You magazine on 22 March 2015. I didn’t know chia seeds can be used as an egg replacement – when soaked in water, they create a protein-y gel. Brilliant.
Makes 16 squares
2 tbsp chia seeds
6 tbsp water (plus a bit extra, if needed)
1 x 400g tin black beans, drained & rinsed
90g cocoa powder
45g coconut oil, melted
1 tsp vanilla extract
1.5 tsp baking powder
100g palm sugar
- Soak the chia seeds in the 6 tablespoons water in a small bowl for 10 minutes.
- Line a 8 inch square brownie tin with baking parchment.
Preheat the oven to 180°C/Gas Mark 4.
- Put the black beans, soaked chia seeds, cocoa powder, coconut oil, vanilla extract, baking powder and palm sugar in a food processor and blitz together. The dough should be like a thick batter (like normal brownies) – if it looks too thick, add another couple of tablespoons of water and mix again.
- Spread the batter/dough evenly in the prepared tin and bake in the oven for 20-25 minutes. Remove from the oven and leave to cool before scoring and cutting into squares.
The brownies are meant to be squidgy. They’ll keep for a week in an air-tight box. If you can resist them for that long.
- The ingredients are unusual but I found ‘em all in the not-particularly cosmopolitan Leamington Spa (tin o’ beans from Morrisons; chia seeds from Holland & Barrett; palm sugar and coconut oil from Chinese grocery store).
- If the palm sugar you buy is in a block, hack it into bits. It doesn’t need to be cut up too fine because the processor will blitz it.
- The original recipe called for ‘cacao powder’. It’s fiendishly expensive so I just used cocoa powder. What’s the difference anyway? Answers on a postcard…
- Not got/can’t find an ingredient? Just use normal stuff instead of the weird ingredients: 2 eggs instead of the seeds; normal sugar; butter instead of oil.
- Check the baking brownies after 20 mins – just like normal brownies, the top should look cracked, like a biscuit, but underneath it’ll still be gooey. It should wobble but not much. And if you do a skewer test, the skewer should have clumps of chocolate-y goo stuck to it.
- I’m going to try making this with red kidney beans and also chickpeas – I’ll post an update to report on how they turn out…