We love a fudge brownie as much as the next person, so we felt obliged to include it in our cookbook 'Mindful Chef: Eat Well. Live Better'. These decadent mouthfuls are packed with raw cacao - unprocessed cocoa powder made by cold-pressing cocoa beans that haven't been roasted and therefore contain a higher amount of beneficial antioxidant properties.
Coupled with black beans, our brownies are bursting with minerals and fibre. we've slathered them in a creamy nut butter topping and scattered with fresh, tangy pomegranate seeds!
We're not going to pretend that these brownies aren't high in calories, but, unlike shop-bought versions, they contain a good serving of protein, and no unrefined flours or sugar, so they won't give you that energy crash after eating them.
Serves: 16 | Cook Time: 60mins | Type: Gluten-Free
Ingredients: Black Bean Brownies:
- 480g or 2 tins black beans (drained and rinsed)
- 250g coconut oil (in liquid form - you may have to gently heat it)
- 4 eggs
- 200ml maple syrup
- 100g raw cacao
- 2 tsp vanilla extract
- Pinch of salt
- 3 tbsp almond butter
- 3 tbsp cocoa nibs
- 80g cashew nuts (roughly chopped)
Ingredients: Maple & Nut Butter Frosting: you can double this for an extra thick layer like ours!
- 3 tbsp maple syrup
- 15g raw cacao
- 5 tbsp of cashew butter (or almond butter if you'd prefer)
- 3-4 tbsp almond milk
- 1 tsp vanilla extract
- 2 tbsp fresh pomegranate seeds
- Preheat the oven to 180C.
- Line a medium-sized baking dish or tin (around 25cm x 20cm) with baking paper and grease with coconut oil.
- Put the black beans, raw cacao, almond butter and eggs into a food processor and blend until smooth. Add the coconut oil, maple syrup, vanilla extract and salt, and blend again until combined.
- Roughly chop the cashew nuts and stir into the mix along with the raw cacao nibs.
- Pour the black bean brownie mix into the lined baking tin, then bake for 25 minutes. You can increase the cooking time if you prefer, but we like ours to have a fudgy texture. Remove and leave to cool.
- Meanwhile, make the maple nut butter topping. Put the maple syrup, raw cacao, nut butter, almond milk and vanilla extract into a food processor and blend until smooth.
- Once the brownies have cooled, spoon over the maple nut butter topping and sprinkle over the pomegranate seeds. Enjoy!
Head to our Youtube channel to see just how easy this recipe is to follow and why not subscribe whilst you're at it.
Mindful Chef Eat Well Live Better, released March 2017, showcases 70 of our favourite 30-minute meals to get lean, reduce stress, increase energy levels and enjoy better sleep. Order your copy on Amazon now.