Recipe by Jennifer Medhurst
I don’t want to oversell how delicious this recipe is so, I will simply say that these are the best brownies in the WORLD. Gooey, moist, rich fudgyness oozes out of them with the occasional juicy burst of cherry. Health heaven. This recipe owes its all round wonderfulness to the humble black bean– which, in addition to being a tasty little nugget great for making desserts with, also contains a wonderful combination of protein, fibre and powerful antioxidants.
- 4 tbs chia seeds
- 5 tbs filtered water
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 2 cans black beans, rinsed and drained
- 3 tbs coconut oil, melted (or sub other oil of choice)
- 3/4 cup cocoa powder (the higher quality the better)
- 2 large pinches of sea salt
- 1 cup fresh raspberries
- 1/3 cup pistachios, to garnish
- Preheat oven to 180C. Line a brownie tin with baking paper.
- Mix chia seeds, water, maple syrup, and vanilla extract in a bowl and set aside.
- Place drained and well-rinsed beans, coconut oil, cocoa and salt in a food processor and blend until well combined.
- Add the maple syrup and chia mixture into the food processor and pulse to incorporate. The batter should be quite liquidy, but still hold together. Remove the blade from the food processor and fold in the raspberries until combined.
- Pour the batter into the lined brownie tin and sprinkle over the pistachios
- Bake for 30 minutes or until the tops are dry and the edges start to pull away from the sides.
- The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – they are gooey brownies!
- Allow to cool for at least 15 minutes and store in the fridge.
For more of Jennifer’s recipes head over to JENNIFERMEDHURST.COM
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