Healthy Brownies! | What's The Secret Ingredient?


Oh I have a treat for you today lil chickpeas. Due to me being slightly restricted on what I can do outside the house, I've taken time to my favourite place, the kitchen! And ooooo, I've got creating for ya. 

A 'healthy' brownie sounds a little too good to be true right? Uh-uh. Well, I may as well just be your fairy god mother because that's a lie! It's true, you can eat brownies and do your body wonders at the same time! Crikey!

I mean a 'good for you' brownie which just taste like the real gooey thing? Ummmmmm, hell yeah!

So what is the key to these gooey, melt in your mouth delights? You won't be able to guess.... Black beans. Yup, you heard. Don't be put off by that. Just trust me. they ain't gonna let you down.

They're absolutely fudgey goodness. Along with added protein from the beans, without even knowing they're in there!

I'm talking easy, throw it all in the blender and whizz it up and boom. I'm talking sweet, bitter, velvety, chocolatey goodness which you'll just want to keep coming back to for more. I swear I could eat the mixture raw before it's even been baked!!! They're also egg free, gluten free and refined sugar free and 100% vegan! But OH SO DAMN DELICIOUS. 

AND even still... when baked my lord! Still just as good! You'll be lucky if you can resist demolishing the whole batch in one go.

Feel free to get creative too! Add some chopped nuts, fresh fruit or chocolate chips for finishing touches. They're great sweet treat, severed warm with ice cream, fresh raspberries or drizzled with some sweet nut butter. Either way....

They won't be lasting long! Enjoy!

1 tin of black/kidney beans (drained & rinsed) 
3/4 cup ground almonds
1/4 cup melted coconut oil 
3/4 cup (75g) cacao/unsweetened coco powder 
1/4 cup maple/agave syrup 
1/4 cup coconut sugar 
1 1/2 tsp baking powder
1/4 tsp salt 
1 tsp vanilla extract
2 flax eggs (2 tbsp ground flax & 6 tbsp water) 
1/4 cup milk of choice 
*Crushed walnuts or chocolate chips optional for topping*

Preheat the oven to 170c and grease or line a baking pan with baking paper.

Start by preparing your flax eggs, in a small bowl mix together your flax and water. Leave to one side until a gel like texture forms. 

Place the beans, oil, cacao, syrup, coconut sugar, baking powder, salt, vanilla extract and milk into a food processor or highly powered blender. Pulse until everything has combined and a smooth mixture has formed. 

In a large bowl place your ground almonds then pour in your chocolatey batter. Mix together until full combined and then stir in your flax egg. Add more milk if the mixture is too dry, you want it quite runny. 

Pour your mixture into your tray and top with chocolate chips or crushed walnuts if desired. Place into the preheated oven to bake for 25 - 30 minutes or until the tops have dried and the edges begin to pull away from the side of the tin. 

Remove from the oven and allow to cool for another 20 - 30 minutes to allow it to finish setting. Remove from the tray carefully and slice into equal chunks. 

Keep stored in an air tight container for up to a few days or in the freezer for up to a month. 

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