Black beans & beetroot brownies – Super moist!

Who doesn’t love a nice & moist brownie? Exactly! I made 2 of these batches, one for the boy and me, and one for my in-laws, since the last session was a successful one. I wish the color was more pinkish (I really don’t get how some of you do that!), but nevertheless this was really, REALLY tasty <3

What you need for 9 brownies and a brownie pan of 18×18 cm (7×7 inch):

• 1/2 cup black beans
• 1 large cooked and chopped beetroot
• 2 and 1/4 cup spelt flakes or oats
• 1/4 cup raw cacao powder
• 1/4 cup melted coconut oil
• 1/3 cup milk of choice, I used almond
• 1/2 cup coconut blossom sugar or any desired sweetener
• 1/2 tbsp baking powder
• 1/4 tsp pink Himalayan salt
• 1 tsp vanilla bean or vanilla extract
• Optional: cacao nibs

Directions:

1. Pre-heat oven to 190 C/375 F
2. In a food processor blend the spelt flakes or oats, cacao powder, salt and baking powder to a fine flour.
3. Add the milk, vanilla bean or extract, oil and desired sweetener until fully combined.
4. Add the cooked beetroot and beans and blend to a thick batter, add milk when it’s too thick.
5. Swirl in the optional cacao nibs and pour it in a small brownie pan which is lined with parchment paper or sprayed with non-stick spray/coconut oil. My brownie pan is just 18×18 cm (7×7 inch), perfect for 9 brownies.
6. Top it with additional cacao nibs and bake for about 20-23 minutes, until the toothpick comes out clean.
7. Wait at least 10 minutes before removing the brownies from the pan and before slicing, but I do love them when they’re warm!

Hugs from me, can’t wait to post the cardamom coconut vanilla protein balls I got in store for you tomorrow!

-xo-,
Nadja