No Flour Black Bean Brownies

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No Flour Black Bean Brownies
(Adapted from The Daily Bean by Suzanne Caciola White, p33, Big, Bad Black Bean Brownies)

1 ½ cup (350ml) cooked organic black beans – properly prepared by soaking for 24 hours before cooking.
¼ (60ml) cup raw thick cream
¾ cup (180ml) raw honey
½ (120ml) cup high quality melted butter
½ cup (120ml) organic raw cocoa powder
1 tsp (5ml) organic vanilla
½ tsp (2.5ml) natural pink salt
1 Tbsp (15ml) instant coffee powder (optional)
4 pasture-raised eggs
¾ cup (180ml) chopped crispy pecan nuts (optional)

Preheat oven to 180°C (350°F).
Blend the black beans and cream in a blender until smooth.
Beat together the honey, butter, cocoa, vanilla, salt and coffee powder.
Add eggs, one at a time, beating between additions.
Beat in the bean puree.
Fold in the nuts.
Pour batter into a greased pan 20x20cm.

Bake for 30 minutes, or until toothpick placed in center comes out clean.
Cool and cut into squares.

Optional: I made a glaze with 100g 70% Lindt Dark Chocolate and 2 Tbsp (30ml) organic coconut oil melted together in double boiler, and then poured over the cooled brownie. I put it in the freezer for 1 hour to set, and then cut it into 18 squares. It was divine!

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2 Responses to No Flour Black Bean Brownies

  1. Linda says:

    How long do you cook the black beans for ( after being soaked for 24hours)? And what do you add to the water when soaking the beans. I thought about sea salt, or baking soda, but then read about whey or lemon juice. What do you use?

    • admin says:

      I soak beans for +/- 24 hours, but I change the water once during this time. Pinch of baking soda added to the water works best for me.
      Drain the soaking water before cooking. Add only water for cooking. Salt or acid makes the beans tough. Bring to a boil. Skim the scum off. Lower the temperature, cover and cook beans till soft. Black beans take longer than most other beans. Probably 2 hours. I test every now and then by squishing one between my fingers.

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