Well I missed my chance at a Christmas post due to a two week charter that had me eye-balls deep in Christmas food prep.
Then I missed my chance at a New Years post for much the same reason.
So here we are, nearly two weeks later, and in my usual fashionably late form, I bring you a recipe that’s quite worth the wait.
Not only are these bean brownies delicious, but the wait time from preparation to devouring is really not that long at all.
I found this recipe from the site chocolatecovereedkatie and it made my hit list instantly. I love a recipe that comes across as a bit weird. Provided the weird factor pays off of course. In this case it did. Beans and brownies? yeh you did.
So with a few small alterations/additions to Katie’s brownies, I have for you a mega simple, quick and delicious little sweet treat.
Kicking this New Year off with chocolate. Winning.
Black bean, pistachio and cacao brownies with drizzly chocolate ganache
For the brownie:
- 1 1/2 cups black beans canned or fresh
- 2 tbsp cocoa powder
- 1/4 tsp Himalayan rock salt
- 1/3 cup maple syrup
- 1/4 cup coconut
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup chopped pistachios plus extra for plating.
For the ganache:
- 1/2 cup honey or agave
- 1/2 cup sugar free chocolate pieces (70%) OR cacao powder
- 2 tbsp coconut oil
Put all the brownie ingredients into a food processor and blend really well. Once you have a smooth and creamy mixture (no chunks) add your chopped pistachios. Fold these into the mixture until combined.
Lay your brownie mix into a shallow pan. Approx 8″ x 8″, and bake at 200 C for 15 minutes.
Whilst the brownie is cooking, make your ganache. If your using chocolate pieces, heat all the ingredients in a bain marie until melted and combined. Set aside to cool.
If using cacao powder, blend all ingredients in a food processor until smooth and creamy.
Let the brownie mixture cool for 10 minutes before cutting. If your not pressed for time or you can hold yourself back from putting them straight in your mouth, refrigerate for an hour or so before cutting. Otherwise, lay them up on a plate and drizzle with chocolate ganache & pistachios.