This month’s We Should Cocoa challenge, set by Chele of Chocolate Teapot, was to make something health conscious to start the new year.
I wasn’t immediately struck with inspiration, as my line of thinking is that chocolate is always unhealthy, but everything in moderation is ok – not that I always manage to stick to the moderation part!
As luck would have it, a few weeks ago Madison at Espresso and Cream posted these black bean brownies, at a very health conscious 130 calories each – and brownies with beans in just sounded too weird not to try!
Thanks to a few tweaks (adding chocolate chips and cutting into 12 squares instead of 16) meant that these brownies are actually more like 215 calories each – but that’s still kind of ok for a brownie!
You can’t taste the black beans, and the pony liked them, but they were a bit too cakey for me – I like brownies to be thick and gooey! They were interesting to try though, and I as a vegetarian I can even kid myself I NEED to eat one to get my daily protein fix…
Black bean brownies (adapted from Espresso and Cream):
Makes 12 squares
- 3/4 cup tinned black beans
- 1/2 cup sunflower oil
- 2 eggs
- 20g cocoa powder
- 100g caster sugar
- 1tsp instant coffee granules
- 1tsp vanilla extract
- 50g dark chocolate, melted
- 40g plain flour
- 1/2 tsp baking powder
- 100g milk chocolate chips
Blend the drained black beans in a food processor with the oil, eggs, cocoa powder and sugar for about a minute, until completely blended with no bits. Add in the rest of the ingredients, apart from the chocolate chips, and blend again to combine. Stir in the chocolate chips, then pour into an 8×8 square tin, lined with foil. Bake at 175 degrees for 20 minutes, then leave to cool before cutting into squares and serving.