Healthy indulgence

Food media students (from left) Jessica Alicia, Sophie James and Euan Fraser. Photo: Sophie James
Food media students (from left) Jessica Alicia, Sophie James and Euan Fraser. Photo: Sophie James
Today’s Cooking 101 is brought to you by Jessica Alicia, Sophie James and Euan Fraser, who are completing their bachelor of culinary arts degrees at Otago Polytechnic.

Fudgy, earthy and guilt free - everything a brownie should be!

Made with nutrient-rich black beans, this paleo-friendly and refined-sugar-free brownie is a savoury meets sweet approach to the classic indulgent treat.

This brownie is great for those who are conscious about processed sugars and flours, as it contains almond meal and agave syrup as alternative ingredients.

The addition of black beans to the brownie provides it with an earthy rich taste that will make you instantly want to go back for the second slice while not feeling so naughty about it.

- Recipe by Jessica Alicia


Food styling: Sophie James
Food styling: Sophie James
Black bean brownies

Makes 12 pieces

2 cans black beans, drained
1 cup cocoa powder
1 cup ground almonds
1 tsp salt
⅔ cup agave syrup
1 cup coconut oil
1 Tbsp vanilla extract
1 tsp baking powder
2 eggs
200g dark chocolate chips
200g roasted almonds (roughly chopped)

1. Preheat the oven to 180degC.

2. Blend all the ingredients (except chocolate chips and almonds) in a food processor until smooth.

3. Stir in the chocolate chips and almonds.

4. Place the the mixture into a 24cm x 24cm greased baking tray.

5. Bake for 15 minutes.

6. Once cooked. leave in the fridge to set and become fudgy.

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