Guilt Free Brownies

I’m really excited about this one! I always make goodies to bring to work (my colleagues are my guinea pigs) but one of them can never taste because she’s really allergic to nuts and eggs. Most desserts contain eggs and if you try going vegan to avoid the use of eggs then the recipe will mostly likely contain nuts. So I challenged myself to come up with a recipe that she could eat but also enjoy! These brownies are decadent, moist and super chocolatey! The best part, less calories, less fat but more protein. The secret? Black beans! I’m telling you, these are the bomb! Don’t judge before you try them 😉

INGREDIENTS

For the brownies:

  • One 14 oz can of black beans, drained and rinsed
  • 3/4 cup of chocolate chips (I used nut free chocolate!)
  • 1/3 cup of honey
  • 1 tsp of vanilla extract
  • 1/4 cup of coconut oil
  • 1/2 cup of flour
  • 1 tsp of baking powder
  • 2 tbsp of sugar
  • 1/4 tsp of salt
  • 1/4 tsp of cinnamon
  • 1/4 tsp of cayenne pepper

For the ganache:

  • 1/2 cup of chocolate chips
  • 1 tbsp of coconut oil

MAKING IT

Preheat the oven at 350° and line a 9×9 pan with parchment paper. Melt the 3/4 cup of the chocolate chips in a metal bowl over boiling water, add the black beans, honey, vanilla and coconut oil. Blitz in a stand up blender or with a hand blender until texture is smooth. Then combine with all the other ingredients. Pour into the pan and bake for 15 minutes. Take out and let cool at least 20 minutes before you cut into it.

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Make the ganache by melting the chocolate and coconut oil together. One minute in the microwave is all you need. Mix until smooth. Cut your brownies into pieces and pour ganache all over them. Sprinkle sea salt and a bit of cayenne on top to add that extra kick.

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Cheers xxx

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