Black Bean Brownies

Ever had beans in your desserts? Well if you've ever been to China, Japan, Malaysia or Singapore, I would say probably yes! They are the kings and queens of beany desserts. Mochi, the delicious glutinous rice treat that graces many Asian restaurants' menus nowadays, is traditionally filled with a sweet red bean paste. And what about the garish Malaysian dessert known as ice kacang, it's got beans all over it! So perhaps this is what got me thinking about incorporating beans into a cake. And BROWNIES came to mind, as I just love brownies! Brownies are so good; they are a humble yet decadent treat that truly suits any occasion. 

Whilst eating some Mexican food the other day, I thought to myself: "man these black beans are so filling and quite floury. I wonder if they would work as a flour substitute in baking" and so these brownies came to life. I then googled it and realised that the internet is full of black bean brownie recipes. As they say, there is no such thing as an original thought, most creations are just reiterations of previous iterations but it's OK, I don't need the credit for this divine invention. It's a nice story anyway! So without further a do, here is my version of black bean brownies- no flour, just pure protein brownies: black beans, eggs, salted butter, maple syrup and raw cacao. It doesn't get easier than that! Due to their high protein content, I've actually been having them for a quick breakfast on the go this week. 

Have fun with this recipe, it's so easy you won't believe it, and they have such a divine fudgy texture when they have cooled! I'm staring at the last one right now. I think I must go and eat it... Until next time real foodies. 

With much beany love,

Bain-Marie

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800g organic black beans (2 x tins of organic black beans), drained and rinsed

220g organic salted butter, melted and cooled

4 large organic eggs

160ml pure maple syrup

70g raw organic cacao

handful of activated pecan pieces (optional) 

1. Preheat oven to 180 degrees/Gas Mark 4.

2. Blend all ingredients (except pecans and butter) in a food processor until it forms a smooth batter.

3. Melt butter in a small saucepan, allow to cool. Slowly pour in the slightly cooled melted butter whilst processor is on to slowly incorporate the butter into the batter evenly. 

4. Grease square or rectangular cake tin or ceramic dish with butter. Pour in the batter and sprinkle with pecan pieces.

5. Place in the oven for 40 minutes or until the top is cracked and the cake feels firm. 

6. Allow to cool before cutting into squares and devouring with enthusiasm!