My first go at an oxymoronic treat was nice and got good reviews but I felt it was still a bit heavy…once again the path of true serendipity took me on another path. A friend posted a different sweet potato/kumara-based chocolate cake on her Facebook page and one of her daughters responded that it wasn’t as good as her black bean chocolate cake…a challenge, for sure…
The recipe is from Chocolate Covered Katie and can be made in a flash: I left work at 4-32 (it’s a 15 minute drive, 20km, 485 vertical metre trip) home, stopped at the National Park GAS station for a can of black beans (was sorely tempted to opt for the chilli black beans but might reserve that for a colder night) and had this OUT of the oven by 5-35…it is that simple but I did modify Katie’s recipe slightly:
- 1 1/2 cups black beans (1 400ml can or 1/3 cup dry black beans before rehydration)
- 2 tbsp cocoa powder
- 1/2 cup quick oats
- 1/4 tsp salt
- 1/3 cup pure maple syrup
- I dropped out the stevia as it doesn’t need any extra sweetening after the maple syrup
- 1/4 cup coconut oil It didn’t say to melt or soften it but I had a couple of lumps in the mix that were quite hard to smooth out so, yes, at least soften the coconut oil if you live someplace too cold for it to remain liquid in the bottle.
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 cup of chocolate chips This worked for me, personally better than the 1/2 to 2/3 cup recommended in the original recipe.
Preheat the oven to 170 degrees.
Combine all the ingredients except the chocolate chips in a food processor, and blend until completely smooth.
Stir in the chips, then pour the mix into a greased pan.
Cook the black bean brownies 15-18 minutes, then let it cool at least 10 minutes before trying to cut or remove it from the pan.
This was only the first attempt but I much prefer the crispy crunchier texture and the more subtle chocolate flavour than what Katie originally intended. The fire fighters and rangers who tested the end result on Wednesday and Thursday certainly give it a thumbs-up…
Still keen to try a chilli variant next…