I came up with this recipe about six years ago when I invited a very dear friend to my birthday party. As he recently decided to turn vegan and I knew how much he likes sweets, I didn’t want him to feel left out when cake time comes.

Since then, I kept playing with the ingredients so that people with specific dietary restrictions could also enjoy the brownies.

The current version can meet almost all of them: it is vegan and free of gluten, added sugar, nuts and seeds. If you choose to make the topping, be aware that it has walnuts.

Yields: 24 servings

Ingredients:
0.5 lb    Dried apricots (225 g)
1/3 cup Soaking liquid (79 ml)
1/2 cup Extra virgin coconut oil, melted (118 ml)
2 tsp     Vanilla extract
1 28-oz Can red kidney beans (800 ml)
1/2 cup Buckwheat flour (60 g)
1/4 cup Cacao powder (30 g)
1 tbsp   Maca powder
1 tbsp   Psyllium husk flakes
1/2 tsp  Sea salt

Directions:

  1. Soak apricots fully covered with water in a jar for 4-8 hours. Drain and save the liquid – just part of it will be used.
  2. Mix psyllium husk with soaking liquid from apricots and set aside for 4-5 minutes.
  3. Blend the psyllium gel and apricots in a food processor or a blender until they turn into a smooth paste.
  4. Add the melted coconut oil, vanilla and beans, then blend again scraping down the sides if necessary.
  5. Add the dry ingredients (flour, cacao, and maca) and mix with the spatula to help the blender. Combine manual and blender mixing until everything is evenly distributed.
  6. Preheat oven to 350 F (177 degrees C).
  7. Line a baking pan (13″ x 8.5″) with parchment paper and transfer the brownie mix.
  8. Bake at 350 F for approx. 30 minutes. Check with a toothpick if done – it should come out with a couple of crumbles, not completely dry.
  9. Let it cool for up to one hour and cut in small squares with a wet, sharp knife.
  10. Powder it with cacao and ENJOY. 

Optionally, if you prefer a more chocolaty-crunchy dessert like I do, top it with the following glaze. Start making it while the brownie is in the oven.

Chocolate-Walnut Glaze

Ingredients:

100 g  Dark chocolate (85% cocoa)
2 tbsp Olive oil
2 tsp   Honey, raw, unpasteurized (optional)
1 cup  Walnut halves, raw

 Directions:

Chocolates_detail
  1. Toast the walnuts in the oven at 350 F for 8-10 minutes, stirring them a couple of times until evenly browned; let cool, then chop coarsely.
  2. In a double boiler add oil, chocolate broken in smaller pieces and, optionally, honey; mix often until all chocolate melts.
  3. Pour half of the mix on the brownies once they are cool, sprinkle the walnuts and drizzle with the remaining chocolate.
  4. Let it cool until the chocolate solidifies, then cut in small squares with a wet, sharp knife.

Although they require a little bit of planning, these brownies are easy to make and ideal for a party or a potluck where you are not sure about everyone’s dietary choices.

And if you are still in the “beans are only good as bacon-chilli with pickles” camp, give these fudgy brownies a try. I promise you won’t regret it!

Source of: fiber, antioxidants, prebiotics.

 Supports: blood sugar regulation, digestion, mental health.

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