I am a huge fan of Chocolate Covered Katie. And who wouldn’t be? This girl takes our favourite sugary, fat-laden treats and transforms them into healthy desserts. Katie’s a vegan, so all her desserts are dairy and egg free, and most are gluten free and free of refined sugar.
What I find really amazing is that Katie’s healthy versions of classic treats often taste far better than the original. And they definitely leave you feeling better inside. No stomach aches, no sugar hangover, and no guilt!
One of my all-time favourite CCK recipes is her No Flour Black Bean Brownie. I love the idea of adding healthful ingredients such as beans into desserts, but when you have children around, it’s important that said ingredients can’t be detected. I can assure you that even the fussiest of kids will be unable to detect the goodness that lies in these brownies. So let’s keep the beans a secret okay 😉
I’ve been making and eating A LOT of these brownies in the past couple of weeks. I’ve made them for coffee mornings with friends, lunch box treats for M and Lil’ L, and for my Tuesday night study group. I’ve also made a batch for Valentine’s Day ♥ 😉
My current favourite way of serving these brownies is with a topping of dark chocolate, flaked almonds and gojis. It adds another dimension to the texture and flavour, as well as adding even more goodness and nutrition. They also look pretty, don’t you think?
Since I’ve eaten one of these brownies every day so far this week, it seems fitting to dedicate today’s WIAW post in their honour. Thank you, as always, to the lovely Jenn over at Peas and Crayons for hosting this fabulous food fest.
Katie’s original Black Bean Brownie post and recipe can be found here. Do check it out as her pictures of the brownies are stunning! Katie gives a few ingredient options in her post. Here’s how I make them …
Makes: 9-12 brownies
Hands-on time: 8 minutes Cooking time: 18 minutes
1 x 400g / 14oz can black beans, rinsed and drained well (or 250g / 9oz / 1½ cups cooked beans)
2 heaped TBSP cocoa powder
50g / 1¾ oz / ½ cup rolled oats
50ml / 1¾ fl oz / ¼ cup organic rapeseed (canola) oil or other neutral tasting oil
100ml / 3½0z / 1/3 cup maple syrup or agave syrup (I use Clark’s Original Maple Syrup or organic agave syrup)
2 TBSP sugar (I use coconut sugar)
2 tsp pure vanilla extract
½ tsp baking powder
¼ tsp salt
100g / 3½ oz / ½ cup choc chips
50g / 1¾ oz / ½ bar dark chocolate
- Preheat oven to 180C / 350 F (I have a fan oven and still keep it at 180C). Grease a 20cm / 8″ square pan and line the bottom with non stick baking paper.
- Place all the ingredients (except the choc chips) in a food processor and blend for a few minutes until completely smooth, stopping now and then to scrape down the bowl.
- Stir in the choc chips, then pour the mixture into the prepared pan. Gently spread the mixture using a spatula or knife until it reaches the edges.
- Bake for 18 minutes. Remove from the oven and let it cool completely before cutting. (When you remove the brownie from the oven it will feel soft, but it firms up as it cools).
- Optional topping: Melt the chocolate in a bain marie or microwave. Cut the brownies into squares, or use a shaped cookie cutter (hearts are good!). Spread the chocolate on top and sprinkle with flaked almonds and gojis. Lightly press down so they stick to the chocolate.
- Store in the refrigerator for up to 5 days or freezer for a few weeks.
Have you tried any of Chocolate Covered Katie’s recipes? If so, which are your favourites?
Next on my list to try is her Lil’ Lemon Poppy Seed Muffins. Lil’ L loves this combo so this could be a great lunch box treat for him 🙂
7 thoughts on “CCK’s Black Bean Brownies (Dairy Free / Wheat Free / Vegan)”
Nope, it’s no good – once you planted that image of a girl called Kate covered in chocolate…………….
The pics of the brownies come a close second, though, and look delicious! 🙂
I have tried several of Katie’s recipes and always with spectacular results and very satisfied customers (i.e. family and friends).
I love how you dressed them up. I feel like you must have the worlds largest supply of goji berries. You use them in everything (which is a good thing). I am such a miser that I use them sparingly so as not to run out…maybe I need to be a bit more like you Sharon!
Beans are indeed a great secret for brownies. In fact last year I made some brownie truffles (rolled and coated in melted chocolate) my co-workers thought they were delicious EVEN after I dropped the bomb on them that they contained black beans. I guess sometimes people can be receptive to new things.
I hope you have a wonderful Wednesday and if I don’t get a chance to say it before tomorrow Happy Valentine’s Day to you, M, and Lil’ L!
I’ve never tried using beans in baking before, might have to give it a go, these look delicious!
Now I don’t generally go in for cooked brownies these days, but these do sound darn tasty. Thanks for sharing Sharon
They look amazing.
Ohh my goodness, I can’t believe I didn’t see you posted this recipe! I love your decorations!
I also LOVE CCK’s recipes. I don’t think there’s a bad on in the bunch. My favorite thing of hers is her homemade chocolate bars. Perfect.