Published on 1st December 2017
Credit: Diana Warrings, DipION | IRMA GREEN© NUTRITION | www.irmagreen.com
Makes 12
Ingredients:
- Coconut oil or ghee for greasing the baking tray
- 1 x 400 g can of black beans, drained
- ½ vanilla pod (scraped out)
- 4 medium eggs
- 60 g coconut oil or 100 g ghee
- 50 g soaked dates
- 50 g raw cane sugar
- 1 tsp bicarbonate of soda
- 50 g raw chocolate powder
- 80 g dark chocolate (85 per cent), chopped into small chunks
- 40 g almonds or walnuts roughly chopped
- 1 tsp of Christmas spice mix or finely ground coffee (optional)
- ½ tsp of sea salt
For the Christmas spice mix: (alternatively you can buy this in the supermarket)
- 1 tsp cinnamon
- ½ tsp of ground ginger
- ½ tsp ground dried orange peel
- ½ tsp of ground dried lemon peel
- ¼ tsp of ground clove
- ¼ tsp of ground nutmeg
- ¼ tsp of ground cardamom
- ¼ tsp of ground star anise
Method:
- Pre-heat oven at 160C. Lightly grease a 20 x 30 cm brownie tin or line the tin with baking parchment. Blitz the beans, dates, spice mix and vanilla, 2 eggs and sea salt in a blender until smooth.
- Over a bain-marie melt ¾ of the chocolate at about 40 degrees, once melted add the ghee or coconut oil and leave to melt too, stirring occasionally.
- In the meantime, whisk the 2 remaining eggs with the sugar and bicarbonate of soda until well combined and creamy; then slowly add the cocoa powder and melted chocolate and whisk into a smooth cream. Finally, stir in the bean mix until well combined and fold in the rest of the chocolate chunks and the chopped nuts.
- Pour the mix into the brownie tin and bake for about 25-30 minutes. Leave to cool, then cut into squares and dust with raw chocolate powder or cinnamon. The brownies will keep in the fridge for a week, just make sure they are kept in an air tight container.
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