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No, the Luvele kitchen hasn’t gone completely mad – you read correctly, we are putting black beans in a dessert. Tasting is believing! When you bite into these, all you’ll taste is rich, fudgy, chocolatey brownie heaven.
Black bean brownies are naturally gluten and grain-free and can also be made vegan with a few small tweaks to the method. We can’t promise you they’re low in sugar (we needed them to taste like brownies) but compared to wheat flour brownies, they score impressively high nutritionally, with loads of fibre, iron, and protein.
Best of all, these brownies are easy and quick to make. Just dump all the ingredients into your blender jug and within seconds you’ll have creamy brownie batter. The high-speed Luvele Vibe blender blades produce such a smooth batter that you’ll never see or feel a spec of bean.
Blender black bean brownies are up there with any good chocolate treat. Spoil your kids and pop a piece in their lunch box or serve it warm as a dessert at your next dinner party. It’s even more heaven served with ice-cream or homemade cultured cream.
1 x 400 ml / 15 0z can of black beans
2 eggs * (see vegan variation below)
¾ cup of coconut sugar
½ cup cacao powder
¼ cup (60 grams) melted butter or coconut oil
2 teaspoons vanilla
2 teaspoons of ground cinnamon
1 teaspoon baking powder
¼ teaspoon of salt
¾ cup chocolate chips (to decorate)
* 2 tablespoons ground golden flax seeds plus ¼ cup of water. Pulse the whole flax seeds in a dry blender Vibe jug until a fine powder. Pour the ground flax into a small bowl, add the water, stir and then set aside for 2 minutes to thicken. The vegan version produces a fudgier brownie.
1. Preheat your oven to 180°C / 350°F
2. Line a 20cm sq. tin with baking paper
3. Drain and rinse the black beans in a sieve or colander.
4. Transfer the beans to the Vibe blender jug
5. Add all the remaining brownie ingredients (except for the chocolate chips).
6. Insert the tamper into the blender lid.
7. Blend on ‘smoothie' mode for approx. 50 seconds. Use the tamper to push the beans down into the blender blades. Stop once to scrape down the sides of the jug if necessary.
8. The brownie batter should be smooth and thick, resembling ice-cream soft serve.
9. Scoop the batter into the prepared tin, then smooth to the sides of the tin with a spatula.
10. Scatter the chocolate chips on top, then press them lightly with the palm of your hand so they stick into the batter.
11. Bake for 20-25 minutes until the surface of the brownie has formed some cracks while raising.
12. Leave the brownie to cool in the tin for 30 minutes before lifting out and slicing.
13. The brownie will flatten slightly as it cools.
14. Remove from the pan and slice into squares with a sharp knife.
15. Delicious warm, as a dessert or cold and, is at its best eaten within three days.
16. Store in a sealed container in a cool place or the fridge in hotter weather.
