My mind has been in overdrive since discovering Edible Gems - I introduced you to them last week here. I've been told that they are now on shelves, so be quick because they are in season, and you will see them for as long as the season lasts. You can check out stockists via the website. I’ve been concocting recipes around the clock – but when the idea came to me, to use beans in a sweet rather than a savoury recipe, I knew awesomeness beckoned. I thought about how the Japanese use beans in their desserts – and after a trip to the farmers markets on Saturday (and the chocolate stand) my head went straight to brownies – and here you have it, my Beanie-licious Brownies!
You could modify this recipe according to your dietary parameters. You can use as dark a chocolate that you can find (like I did) or if you’re not on the quitting sugar path, use regular sweet chocolate (but always the best quality available). My recipe also uses coconut flour, which I find really sweet, although if you haven’t omitted sugar from your eating habits, this might not be the case for you. You could also add Xylitol or Stevia if you want a sweeter brownie. Like any recipe, make it your own by adding your twist. You can't go wrong with using the base recipe here, it works very well!
1 pack of Edible Gems
250 gms of dark chocolate (*see note below)
125gm of organic unsalted butter
1/2 cup coconut flour
1 cup of walnuts chopped
1 pinch of salt.
Grease and line a brownie tray. Pre-heat oven to 180 degrees.
Prepare beans as directed. Once cooked, puree using the blender or food processor until a smooth paste forms – I used the Beaba Baby cook (AWESOME!!)
Melt butter and chocolate and combine.
To the bean batter add walnuts, coconut flour, salt and chocolate mixture and stir roughly.
In a separate bowl, beat eggs for about a minute – until light and fluffy. Fold through bean batter.
Pour into the prepared tray and spread evenly.
Place in oven and cook for 30 minutes or until just cooked through.
Remove from oven, allow to cool and slice.
Serve sprinkeled with cocoa.
*I actually melted half of the chocolate with the butter and with the second block, chopped up and added in the final step to create a choc chip effect.