Very Chocolatey Butter Bean Brownies

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These Very Chocolatey Butter Bean Brownies are such a decadent and healthy dessert – with melt in the mouth consistency, incredibly chocolatey and light at the same time. They are gluten free and refined sugar free with abundance of healthy protein, fats and fibre.

You will understand why once you read the ingredient list 🙂

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The most of the cake is actually beans 🙂 I used one and a half cup beans and only half cup flour for the whole cake and the best one in my opinion, brown rice flour.
And for the fat I used coconut oil. Did you know that our body doesn’t metabolise coconut oil like other fats? You know how usually they are left last to be used as energy and most of times end up building up on our tummy and hips? Well not coconut oil. It is metabolised same as carbs, so first to go:)! This means that it rises our metabolism levels, gives us energy and doesn’t get stored as fat in our organism. Cool isn’t it?!

If you’re wondering why I added coffee and lemon, it is just to enhance the flavour of chocolate…you won’t taste either one of them.

These brownies are super easy to make too. It took me 20 minutes to prepare the batter (since I already had cooked beans). And another 20 to bake et voila! You can even eat them warm…with a scoop of vanilla ice cream 🙂

It’s ok to use canned beans too (just wash them well before – it will eliminate the bean-y flavour). It will still be good even though I prefer cooking my own. Always bit more delicious. And more creamy for some reason…

The beans blended with agave syrup, cocoa, vanilla, salt and coffee are so incredibly rich and creamy, and delicious that I sometimes serve them like a chocolate mousse (I just add some coconut oil to get that mousse-like consistency after chilling).

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When I first made these brownies, although they were perfectly delicious, I didn’t like the fact that they were a bit crumbly so I added Xantam Gum to the flour – worked like a charm. Second time they came out with perfect consistency – fluffy and melting in the mouth, but still perfectly holding the shape when cut.

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OK, I’ll stop rambling now and we can proceed to the recipe.

Yields: 12 pieces, I used rectangular pan size 18×28
Preparation time 20 minutes, baking time 20 minutes

Ingredients

1,5 cup butter beans, cooked
1/2 cup ground almonds
1/2 cup agave syrup
1/3 cup extra virgin coconut oil
1/2 tsp Himalayan salt
1 tsp vanilla powder
1/2 cup rice flour
1 cup cacao powder
1/2 tsp xantam gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coffee or coffee substitute (I used Dandy Blend)
1 cup rice or oat or almond milk (plus 2-3 tbsp if needed) + 1 tsp apple cider vinegar

Method

1. Wash, drain and pat dry beans if using canned
2. Put them in food processor with agave syrup, salt and vanilla and blend until smooth and creamy
3. Add cacao and coffee diluted in a tbsp of water. Blend some more. Then add melted oil
4. Now add sifted flour, almonds, xantam gum, baking soda and baking powder. Mix carefully and add milk with apple cider vinegar. The consistency should be fairly thick but still pourable. at this point you can add chocolate chips if using and mix carefully
5. Pour it in a lined tin and sprinkle the rest of chocolate on top.
6. Bake on 180° for 18-20 minutes. Test if it’s done with a tooth pick. It should come out clean
7. Leave them to cool for at least 15 minutes. Keep in the fridge to get them to be even firmer

If you liked these, check out my other chocolate creations in dessert section. I highly recommend Almost Raw Hazelnut Chocolate Cake

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