I’ve tried a lot of bean brownie recipes, and it probably won’t surprise you to hear that the majority tasted like… well, a bit like My Hankey. I’d imagine, anyway…
After much disappointment, I finally came across a recipe that tasted suspiciously close to the real thing. In fact, many of the women I have tried this on have said it reminded them of fudge, and that’s almost as good of aphrodisiac as a shirtless photo of Tailor Lautner petting a baby bunny.
You may be wondering, why substitute beans for the grainy goodness of flour? Well, if you are allergic to gluten (gluten-intolerant), you probably don’t want to be stuck on the toilet while your date is half naked in the next room eating brownies. If you are looking to achieve a six pack with your situps regimen, the carbs found in beans burn slower than processed flour, causing less insulin saturation, inflammation, and help you absorb more minerals, which means you’re actually receiving some benefit from this stuff.
Enough talk; Let’s get cooking!
Ingredients You Will Need:
- 2 cups dried black beans (or one can of beans- not chilli)
- 1/3 cup melted coconut oil (or melted butter)
- 1/4 cup cocoa powder (organic for more chocolatey taste)
- 3 lightly beaten eggs
- 1/2 cup coconut sugar (or equivalent)
- 1/2 cup chopped dark chocolate
- 1/3 cup chopped nuts (walnuts, preferably)
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Preheat oven to 350°. Dump all the ingredients into a blender or food processor, minus the chocolate and walnuts, and murder them until the resulting texture is smooth, creamy, and shiny. Now, stir in the chocolate and walnuts, and spread out onto a greased 8X8 pan. Bake for 25 to 30 minutes (stick a knife in to make sure it comes out clean), and your brownies are done.