Description
These are fudgy and delicious brownies, with a hint of coffee and a pretty peanut butter swirl. They’re gluten free, easily vegan, and contain no refined sugar, making them ideal for those who are diabetic. Black beans make a wonderful base for this brownie, not only adding terrific amounts of protein and fibre, but also ensuring a lovely, fudgy texture. Be sure to use a blender to create a smoothness to the batter – you want the black beans completely puréed. These are delicious at room temperature, but taste even better when refrigerated.
Ingredients
- 1/2 cup rolled oats (gluten free, if desired)
- 1 can (540 mL/19 oz) black beans, thoroughly rinsed and drained
- 1/2 cup melted coconut oil, or canola oil
- 1/2 cup plus 2 Tbsp pure maple syrup, divided
- 2 large egg yolks (omit if vegan)
- 2 Tbsp strong brewed black coffee, cooled
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup chocolate chips
- 5 Tbsp smooth peanut butter
Instructions
1. Preheat the oven to 350ºF. Lightly grease an 8×8-inch baking pan and line with parchment.
2. Add the oats to a blender and grind until you have a smooth, flour-like consistency. Remove from the blender and place in a small bowl.
3. To the blender, add the drained black beans, coconut oil, 1/2 cup maple syrup, egg yolks, coffee, and vanilla. Blend until very, very smooth, stopping to scrape the blender a few times. Be sure that no lumps remain, but black bits from the beans are okay.
4. Add to the blender the ground oats, cocoa powder, baking powder, and salt. Pulse until smooth, stopping to scrape down the blender once or twice.
5. Spread the batter into the prepared pan. Stir in the chocolate chips and smooth out the top.
6. In a small bowl, stir together the peanut butter and 2 Tbsp of maple syrup. Dollop this evenly over the top of the brownie batter, and use a knife to swirl the two mixtures together.
7. Bake for 20-25 minutes, until a toothpick inserted into the center still has some damp crumbs clinging to it. Let the brownies cool on a wire rack, then refrigerate for about 15 minutes before slicing.