I'm pretty excited about this new brownie recipe. If you’re a chocolate lover like me you will definitely want to try this out! This brownie is seriously delicious. It’s so amazingly chocolatey, slightly gooey with a touch of tartness from the raspberries.
It does contain a small amount of sugar in the dark chocolate, but apart from that it’s refined sugar free, dairy free and gluten free. Much healthier than the standard brownie recipes out there. I would enjoy this as an occasional treat (not a daily one). It's too dangerous to make it regularly, if you're like me it won't last long in the house!
- 100g dark chocolate (70-85%)
- 1/3 cup coconut oil (or butter)
- 1x 400g can black beans
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 cup raspberries (fresh or frozen - make sure they are defrosted)
1. Preheat oven to 170 degrees. Line a square oven proof dish or cake tin with baking paper.
2. In a small saucepan melt chocolate, coconut oil, maple syrup over low heat, still until combined. Allow to cool slightly.
2. Drain and rinse the black beans. Into a food processor add black beans, eggs, baking powder, salt and chocolate mixture. Blend until smooth and well combined.
3. Spoon mixture into prepared oven proof dish. Scatter raspberries on top of the mixture. Pop the dish into the oven for 20-25. (Check at 20 minutes, I like mine extra gooey so I find 20 minutes is enough).
4. Once ready allow it to cool for a few minutes, then pop it in the fridge to set for 10-20 minutes OR enjoy immediately (like I do, I can't resist!).
Recipe by Natalie Brady, from Natalie Brady Nutrition ©