The Back Yard Lemon Tree

I’ve seen various versions of these black bean brownies on Instagram for years before I decided to actually make them. The reason for my reluctance was the whole combination of black beans, chocolate and avocado seemed a bit ‘ick’. Dairy-free, gluten-free and vegan- friendly, something so nutritionally virtuous could not possibly make a decent sweet treat.

But… I’ve been mostly off sugar and wheat flour for over six months now and sometimes I get a craving for something sweet that fits in my dietary parameters. A couple of months ago desperate for a chocolate hit, I tried them out and people!!!…they’re really, really good. It’s been a while since I’ve had a regular brownie but these brownies have a similar fudgy texture. I don’t think they’d fool the die hard brownie expert but they have they have their own delicious quality. I have given them to friends and family both with and without revealing of the weird black bean base and they have been universally deemed delicious.

These brownies are a breeze to whip up and they keep well in the fridge so you keep them on stand by for chocolate craving emergencies. I haven’t made them in the summer but I think they would make an excellent summertime brownie, which you could eat straight out of the fridge.

Black Bean Brownies

Adapted from Ambitious Kitchen

• 1 can of *black beans, drained and rinsed
• 2 eggs – or equivalent flax eggs (If you want a cakier brownie add an extra egg)
• 2/3 cup of coconut sugar – sub brown sugar or 1/2 cup maple syrup (I use monkfruit raw sugar)
• 1/2 cup of unsweetened cocoa powder + 1 tablespoon
• 1/2 a large ripe avocado
• 1/2 teaspoon of baking powder
• 1/4 teaspoon bicarb soda (Baking soda)
• 1/2 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon of coconut oil (melted)
• 1/3 cup of chocolate chips + 2 tablespoons for sprinkling on top
• 1/4 cup of chopped walnuts or pecans (optional)

1. Preheat oven to 175C (350F) Grease and line a 20×20 cm (8×8 inch) tin.
2. Place all ingredients except for chocolate chips in food process. Blend until it is a smooth batter. (This can take a while. If the batter is too thick to blend properly add 1 to 2 teaspoons of water) Take Care not add too much water as the batter needs to be very thick to make fudgy brownies.
3. Stir through 1/3 cup chocolate chips and nuts (if using)
4. Scoop batter into prepared tin and smooth top. Sprinkle with remaining 2 tablespoons of chocolate chips.
5. Bake for 25 to 35 minutes until knife tests fairly cleanly in the middle and top is beginning to crack.
6. Place tin on rack and cool completely in tin. Slice into 12 large brownies.

Store brownies in airtight container in the fridge

*You can use other beans such as white beans or chickpeas but I like the black chocolately look of the black beans