I LOVE Chocolate Brownie and I don’t trust people who don’t like it. I have a few recipes in my mind with healthier version of it. First one includes black beans and it is gluten free. Instead of regular flour I used almond meal. You can get it in every supermarket or just ground almonds in your blender.
This is what you need:
4 tbsp flax meal + 5 tbsp hot water (to make flax egg)
400g canned black beans
100g almond meal
5 dates (soaked if hard)
40g cocoa powder
80g coconut oil
pinch of salt
100g dark chocolate chips or 100 g chopped dark chocolate
30g chopped nuts
1 vanilla pod
1tsp of baking powder
handful of almond and coconut flakes to sprinkle
Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper. Mix flax meal and water and leave it for 10 min.
Mix flax meal egg, almond meal, cocoa powder, dates, black beans, coconut oil, salt and sugar in a blender until smooth. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the chocolate chips, chopped nuts and baking powder and mix with the spoon. Sprinkle with coconut and almond flakes and flatten the top with a cake knife or your hands. Bake for 50 minutes in the oven, but cover it with kitchen foil after 30 min of baking. It will cook outside but still remains gooey in the middle. Leave it to cool down for half an hour and serve warm with a scoop of vanilla ice cream. Keep in the fridge. I prefer to eat the chocolate brownie straight from the fridge.
- you can use any ground nuts instead of flour
- you can freeze it for couple of months and take it out whenever you have sweet tooth