Black Bean Brownie (Bam Ba Lam)

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Holy snapping duck shit, I think this may be it, the pinnacle, the brownie to rule all others, my best brownie yet! Yes, I know I’ve said that before but this shit is off the hook! It’s of a level of chocolate glory that makes you want to drop to your knees & say a prayer of reverent thanks to sweet baby chocolate cheesus; it’s rich, dark, dense, incredibly fudgy and yes I’m going to say it, moist, it’s really fucking moist.

The black beans are the magical ingredient here. Although on first sight there’s nothing to suggest these kinda slimy little guys are going to create the sort of fudgy fantasy they do, just trust me and go with it here because it works, it really fucking works.

If that hasn’t sold you already then the fact that these brownies are also gluten, grain, dairy and refined sugar free should.

Get this stuff

1 330 gram tin of black beans drained and well rinsed or 1.5 C cooked black beans

2 eggs

1/2 C cacao

1/4 C coconut oil

1/4 C nut butter of your choice – I used my homemade Best Badass Nut Butter for an extra chocolate kick and I would highly recommend Fix and Fogg for a bought version of ahhhhmazing chocolate peanut butter

1/4 C rice malt syryp

1/4 C Pureharvest Coco2 spread *

25 mls of strong brewed coffee – I used a nespresso short black

1 t baking powder

1/2 t vanilla paste

a few grinds of good quality pink salt

Optional extras: chopped nuts, dark chocolate chips or chunks

* This is a chocolate spread made from a mixture of coconut oil, rice malt syrup and cacao so if you can’t get your hands on any you can sub in an extra 2 T ea of coconut oil and rice malt syrup and 1 T of cacao

Do this with it

These brownies are insanely, ridiculously easy to make, with a sum total of one step to make the mixture I would contend that they’d be almost impossible to fuck up.

Preheat the oven to 180 degrees fanbake and grease and line a baking tin.

Throw all the ingredients except any optional extra nuts or chocolate that you plan to use into the blender and process on high until you have a super smooth creamy mixture. Don’t be fucking impatient here because this will be the difference between a velvety, fudgy result and some nasty lumpy shit that looks like a Mexican dish gone severely wrong.

Once your mixture is smooth and glossy you’re good to go. If you’re using extra chocolate or nuts then stir them by hand so they stay nice and chunky.

Pour the mixture into your prepared tin and bake that brown beauty for 20 minutes. If you do the old skewer test here you’ll probably find the centre is still a little bit gooey but that’s a good thing, as the brownie cools that moistness (sorry, sorry, I know it’s a gag-worthy word but there’s no suitable substitute!) is what will create the amazing fudgy result. So yes, the bad news is that you are going to have to wait for it to cool completely to experience the full chocolate fudge magic.

Once you’ve paced the house 896 times waiting for it to cool take it out of the tin, cut it into squares and enjoy. If you manage the superhuman feat of not demolishing the whole thing in one sitting store any remainder in the fridge – preferably hidden at the in an unmarked container so no other fucker gets their hands on it!

 

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5 thoughts on “Black Bean Brownie (Bam Ba Lam)

    1. Hi Julie, I just did a bit of quick consultation with chef Google & they’re actually the same thing, just known by different names so you have exactly what you need – go forth & create! X

      Like

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