Protein and nutrient packed gluten free, dairy free and no eggs.
This chocolate fudge brownie taste so good it’s hard to believe it’s a healthy snack made with black beans! I have tested the results on many, from kids, to grandparents, friends and family and everyone has asked for the recipe.
So here it is! I’ve finally taken my rough written notes and got them secured on the blog before losing the recipe myself.
This protein packed treat is certainly a favourite in our household. A small square really does hit the spot for a satisfying chocolate hit and makes a good protein based snack from the peanut butter and black beans ingredients to keep the afternoon hunger pangs at bay or the need for a sweet taste sensation.
It is however still a treat having coconut sugar and is high carbohydrate, so be mindful on how much you eat. The black beans provide protein and carbohydrate so don’t fool yourself into thinking this is ok to eat the whole batch over the course of the day.
Allow yourself with great pleasure to have a square or two, as a serving size, for your afternoon snack with a cup of peppermint tea. It’s dense and fulfilling. Whilst considered a ‘treat’, it’s still a better ‘treat choice’ so enjoy without guilt.
The star ingredient black beans provide the antioxidants, fibre, protein, and carbohydrates to make them the most nutritionally powerful yummy fudge brownie ever. They are high in folate, iron, magnesium and potassium and along with the peanut butter, provide the dense richness and structure to the brownie.
It has coconut sugar, yes, but the amount in this recipe is about 2/3’s less added sugar than most other brownie recipes I’ve reviewed (and likely tasted!). The chocolate added can be as sweet or bitter as you like.
Choosing the darkest you can find will offer lower sugar and there are many varieties and options for dairy and gluten free too. Whittaker’s Dark Ghana 72% Cocoa has about half the sugar content compared to the typical cooking dark chocolate bits/melts you find in the grocery store baking section.
Chocolate fudge brownie recipe
2 x 400g cans of Black beans, drained and well-rinsed.
1 cup Peanut Butter
¾ – 1 cup Water
½ cup Cocoa or Cacao Powder
½ cup Coconut Sugar
2 teaspoons Baking Powder
200g Dark Chocolate (bar or bits)
*Choose dairy and gluten free chocolate if required. If using a bar, roughly chop the block up into chucky bits to the usual size of melts or baking bits).
- Preheat oven to 175°C fan forced.
- Prepare and line a 20cm x 20cm square tin with baking paper.
- Place black beans, peanut butter and ¾ cup water into the bowl of a food processor and blend well until smooth. The texture will be thick and dense.
- Add cocoa powder, coconut sugar and baking powder and mix until smooth. The mixture will still be thick and dense, but if looks a little dry where the ingredients aren’t mixing in so well, add some more water, about ¼ cup.
- The mixture should now be thick, dense and sticky.
- Add ½ of the chocolate bits into mixture and briefly pulse the food processor a few times to mix through, but not totally blitz up the chunks of chocolate.
- With a spatula, spoon the mixture into the lined baking tin and spread out evenly. You may like to wet the spatula a little to avoid the mixture sticking as you spread it out.
- Sprinkle the remainder of the chocolate bits on top and gentle push or pat them down on the mixture so that they can still be seen but not sticking up.
- Place in oven and cook for 35-40mins.
- When cool, cut into about 25 even squares.