These brownies are a healthy twist to the regular ones. They are low in sugar and carb.
This recipe uses healthy alternatives to butter, sugar and flour.
They are moist, chewy and fudgy. As I already mentioned this recipe does not require any flour, instead we use black beans. I promise you; you will not notice the beans. You do not get any taste of black beans once everything is mixed through, it just has the taste of the dark chocolate.
You can also use canned kidney beans instead of the black beans, but it might just lighten the end product and may not appear as dark. Whichever beans you use, just remember to drain and rinse them prior to use.
The almond butter is a beautiful substitute to regular butter and adds amazing flavour. The honey serves as a healthy alternative to sugar.
I used a combination of 90% and 45% cocoa strengths of dark chocolate. 100 gms of the 90% and 20 gms of the 45%. I wanted to keep it as healthy as possible hence the majority is the 90%, but the 45% does have a bit more sugar to it and so chucked in a bit of that.
Instead of the walnuts you can use chocolate chips or raspberries, according to each person’s preference.
Dark Chocolate – 120 gms
Walnuts – ½ cup
Black Beans – 1 can (400 gms)
Almond butter – 2 tablespoons
Eggs – 2
Baking Powder – 1 teaspoon
Honey – 4 tablespoons
Oil – 1 tablespoon
- Pre-heat oven to 170 degrees Celsius.
- Grease and line a baking tray with baking paper.
- Melt the dark chocolate, add the oil, honey and almond butter to it and mix well.
- Transfer this chocolate mix to a food processor.
- Add the eggs, the drained and rinsed black beans, baking powder and half of the walnuts. Give it a good wiz in the food processor till a smooth mix is formed. Scrape the sides once mid-way if needed.
- Transfer the mix to the prepared baking tray, sprinkle the remaining walnuts on the top and bake for approximately 20-25 mins.
- Allow to cool before cutting to desired sized squares.
- They can be stored in the fridge and are delicious eaten warm or cold.