The weird ingredients continue… more legumes in chocolate based treats, stop messing with what is already good I hear you cry! But I guess at the end of the day I just really like cooking, especially if it’s a bit out there, and bonus if it’s something healthy that tastes so good!
So I present to you, black bean brownies filled with a raspberry chia jam for good measure. The black beans are packed with fibre, potassium, vitamin B6 and actually help to lower cholesterol in the blood. Chia seeds in the jam are literally full of everything good from omega-3, protein, antioxidants, calcium to loads of vital vitamins and minerals. Also, if you use cacao powder in this recipe, it is full of antioxidants, iron, magnesium and calcium – but I realise both chia seeds and cacao powder are expensive, so regular unsweetened cocoa powder will still do the job!
Once again for anyone who suffers from allergies/intolerance this recipe is completely gluten and dairy free as well as being vegan so almost everyone can enjoy!
I had a major issue with sourcing canned black beans at the time, so had to buy some dried ones and cook them first, which is totally fine, it just takes a LOT longer to make – so if you can, find the canned stuff.
Black Bean Brownies with Raspberry Chia Jam
Gluten-free, dairy-free, vegan, low-sugar
Serves: 6 ish (or 12 if you use small ‘cupcake’ cases)
For the brownies:
1 can black beans, drained and rinsed
2 tbsp of Cacao powder (or unsweetened cocoa powder)
½ cup oats (40g)
¼ tsp salt
⅓ cup maple syrup (75g)
¼ cup coconut oil, melted (40g)
1 tbsp vanilla extract
½ tsp baking powder
¾ cup extra dark chocolate baking chips (140g) (optional!)
Raspberry chia jam:
1 cup fresh or frozen raspberries (140g)
1½ tsp brown sugar
1 tbsp chia seeds
For the jam:
- Microwave the raspberries for 1 minute and then mash them all together
- Add the sugar and microwave for another 30 seconds then stir in the chia seeds then place in the fridge to set for at least 3 hours or over night
For the brownies:
- Preheat the oven to 180’c and line a muffin tin with muffin cases
- Combine the beans, cocoa powder, oats, salt, maple syrup, coconut oil, vanilla, and baking powder in a food processor and blend until smooth
- Stir in the chocolate baking chips.
- Scoop about 2 tablespoons of batter in each muffin case, put 2 teaspoons of raspberry chia jam on top of each mound of batter and then divide the remaining batter among the muffin cases to cover the jam
- Bake on the bottom rack of the oven for 18 minutes.
- Let cool completely and then transfer to the fridge for at least 1 hour to firm up.
And then they are all ready to go! Packed full of goodness, but just gooey and delicious as regular brownies (and everyone knows raspberries and dark chocolate are just the best combination!!).