This brownie is one of my most popular recipes for good reason – it’s AMAZING – it’s much, much healthier than your standard chocolate brownie, and is also gluten-free and has the option to be dairy-free too. Promise you cannot taste the black beans - they make the brownie so moist and fudge like, plus it's packed with plant based protein.
1/3 cup melted butter (or coconut oil to make DF)
1/4 cup 100% real maple syrup
150g dark chocolate
400g black beans one can, rinsed and drained
1 teaspoon baking powder
2 free-range eggs
1 cup of frozen (defrost) or fresh raspberries
Optional: 50g of dark chocolate chopped up to sprinkle over the top and/or 25g chocolate protein powder
Pre-heat the oven to 180C Bake. Line a loaf tin with baking paper.
Melt the butter (or oil) and the dark chocolate separately. Then combine.
In a good quality blender blend the black beans, melted chocolate and butter, maple syrup and baking soda. Once smooth add the eggs for a final blitz until all ingredients are combined.
Pour into the tin and cover with raspberries and chocolate (optional to instead mix these ingredients through instead of having them on top the mix).
Bake for approximately 20 minutes (or until a knife just comes out clean) as we want the brownie soft, moist and fudge like not too dry but still holding together!
Slice up and serve with a dollop of yogurt and berries. Best kept in an airtight container.