Global
Black Bean Brownies
Fudgy, rich chocolate brownies made with black beans instead of flour. No one will guess, and they're full of fibre.
~35 mintotal
Ingredients
- 400g black beans, drained
- 3 tbsp cocoa powder
- ⅓ cup maple syrup
- 2 eggs
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- ½ tsp baking powder
- Pinch of salt
- ¼ cup dark chocolate chips
Cooking Steps
Preheat the oven to 180°C (350°F) and line a small tin.
Blend the beans, cocoa, maple syrup, eggs, coconut oil, vanilla, baking powder and salt until smooth.
Stir in most of the chocolate chips.
Pour into the tin, scatter the rest of the chips, and bake 22–25 minutes.
Cool before slicing.
Optional Enhancements
- Add chopped walnuts
- Vegan with flax eggs
- Swap maple for mashed banana
Plant & Growing Tips
Black Beans
- Sow seeds directly into well-drained soil in a sunny spot after all danger of frost has passed and soil temperatures are consistently above 60°F (15°C).
- Plant bush varieties 4-6 inches apart in rows, or provide a trellis for pole varieties to climb.
- Keep the soil consistently moist, especially during flowering and pod development, but avoid overwatering which can lead to root rot.
Natural Pest Control
- To deter Mexican bean beetles, plant companion crops like marigolds or rosemary nearby.
- Hand-pick larger pests like bean beetles or slugs in the early morning or evening.
- Use row covers over young plants to protect them from early insect infestations like aphids and leafhoppers.
Harvest
Black Beans
- For dried black beans, allow the pods to fully mature and dry on the plant until they are brittle and yellow/brown; then shell them.
Storing & Freezing
Fridge up to 5 days; freezes 2 months.
