Bean brownies are another version of classic brownies. However, those deserve a title of light and healthy. Still lovely flavour and still very decadent. Just lots fewer calories. High in protein and fibre, which makes it perfect for weekday lunch box or as a reward after a day in the office.
For vegan option replace eggs with 2/3 of a cup of soaked chia seeds. To prepare them you need to soak 2 tbsp of chia in a cup of warm plant-based milk or water. Leave it for 15 min, then stir and leave for further half an hour.
ingredients for fit bean brownies
1 can of red kidney beans – drained and rinsed. You can as well dry them with kitchen towel from excess moisture
1 small ripe banana
2 eggs + 1 egg white or chia seeds
1 tbsp cocoa powder
1 tsp of coconut oil (put the jar in hot water for few minutes and it will melt, makes it easier to blend)
100g of brown sugar (or any solid sweetener you want to use)
1 tsp of baking powder
Optional – raisins / cherries / nuts
Blend everything together until very smooth. Add an option of your choice ( I like it with chopped walnuts) and mix it gently together. Pour the mix into lined baking tray. Bake for 35 – 40 minutes in 180C / Gas mark 4 / Fan 160C
When it’s ready, take it out of the oven and let it cool on the cooling rack. Cut into squares. You can serve it with fresh fruit, icing sugar or make a very decadent chocolate glaze.
Decadent chocolate glaze: 1 cup of coconut milk (watery part) or plant milk of your choice, 1 tbsp of agar, 2 tbsp of icing sugar, 1tsp of vanilla extract and 1 tbsp of cocoa powder. Mix everything together and bring it to boil. Boil for 1 min stirring constantly. Pour it over warm cake and leave it to cool. It will set in about 15-20 minutes. Then just enjoy.
Brownies are an ultimate pick me up. Rich and decadent. Beetroot brownies are however a healthier option. By adding beetroot you will introduce an earthy flavour which goes so well with chocolate. You can use raw beetroots and roast them yourself or ready cooked for speedy baking. Either way, it will be a feast. Even more so if you serve them with a dollop of ice-cream or custard. For vegan option replace butter with 50g of coconut oil and 50g of rapeseed oil and replace eggs with ½ cup of soaked chia seeds.
For vegan option replace butter with 50g of coconut oil and 50g of rapeseed oil and replace eggs with ½ cup of soaked chia seeds.
You will need:
500 g of beetroot (either raw, which you will have to roast, or ready cooked)
100g of unsalted butter
200g of plain dark chocolate (min 70% cocoa solids)
1 tbsp vanilla extract of seeds from a half of a pod
250 g of golden caster or light brown sugar
100g of plain flour
25g of cocoa powder
20×30 baking tray gas mark 4/ 180C / 160C fan
If you are using raw beetroot, then clean it and wrap in foil then bake them in 180C until tender. Peel and chop into smaller pieces then put into a blender bowl. Then add cubed butter and chocolate in pieces and mix together until it’s smooth.
If you are using ready cooked beetroot then you need to melt the chocolate and butter in a water bath (or microwave) and add it to the blended beetroot.
In a separate bowl beat the eggs with sugar until fluffy (you can beat first whites to soft peaks then add the sugar and yolks – it will be airier.
Mix together the beetroot/chocolate puree with vanilla and egg/ sugar mixture. Try not knock all the air out. Then sieve the cocoa and flour in and fold it gently.
Pour the mixture into a lined baking tray and bake for 25-30 minutes, until its raised and only have a small wobble in the middle.
Get it out of the oven and onto a cooling rack. Cut into squares and enjoy.
Last week (including weekend) was very productive. Made lots of jam and orange and ginger marmalade, finished cupboard, started renovation of a small leaf table, went for our falconry experience (more of that in next posts). Done loads of washing. Started packing for our holiday. In all of that I got this huge need for something instantly rewarding. What is more rewarding than proper homemade brownie? Homemade brownies with icecream and equally homemade butterscotch sauce of course!
So here it is- my very own.
200 g of best dark chocolate you can get your hands on min 80% cocoa solids.
250 g of butter (salted is good!)
65 g plain flour
80 g cocoa powder (pure unsweetened)
1 tsp of baking powder
200-250 g of sugar ( I use half and half light muscovado and caster)
4 large or 5 medium eggs
Line baking tray, put chocolate and butter in heatproof bowl and melt (over pan of boiling water or in microwave if you have it- I don’t so pan is the only option), once melted add the sugar. Then mix in the flour with cocoa and baking powder. Beat the eggs together in small bowl then mix it into the dough. Put all into the baking tray, into the oven approx 40 min in gas mark 4 (180C). When ready pull out of the oven and cool on cooling rack- you want it to be still soft in the middle.
In a mean time make butterscotch sauce
melt 100 g of sugar with 2 tbsp of water over low heat, DON’T STIR! let it caramelize, once it gets this lovely light brown colour add 100 g of butter, now mix! take of the heat and add 300 ml of double cream, mix lots more until smooth. Pour into a jug and set aside.
Serve your brownie with favourite icecream (vanilla works best for me) and a bit of the sauce. I suggest earl gray to drink, bitterness of the tea cuts nicely into all this sweetness.
Enjoy your sugar rush!