This recipe is an adaptation of one I picked up over 2 years ago – so long ago it’s undergone 10 handwritten renditions and the final cut has actually been part of my recipe book for at least the past year. Needless to say, these brownies are currently my ‘party favourite’ – whenever we have company over, they get brownies and ice cream for dessert!
Makes 24 brownies
- 1 can of adzuki beans (or pinto beans or black beans), rinsed
- ½ cup cacao powder
- 1/3 cup instant rolled oats
- ¼ cup melted butter
- ¼ cup melted coconut oil
- 2 eggs
- 2/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
- Heat oven to 350. Grease a 8×8 or 9×9 baking dish with butter or oil.
- In a food processor, mix the rinsed beans, cacao powder, oats, butter, oil, eggs, maple syrup, vanilla and baking powder until smooth.
- Fold in the chocolate chips with a spatula.
- Pour batter into the greased baking dish.
- Bake for 35 minutes. (Note – they might not look totally done in the middle, but they are – and leaving them in longer will dry them out, making them crumbly brownies instead of fudgy brownies lol)
- Let cool (at least 5-10 minutes) before cutting.
- Serving with vanilla ice cream is rather delicious 😉
To deliciously nourishing food and stronger faster running… Cheers,
Sarah Cuff, R.H.N.