Tuesday, May 12, 2015

Black Bean Brownies featuring Cocozia Chocolate Coconut Water

 I'm realizing more and more that if you try to bake/cook something and it's unsuccessful, if it still intrigues you, you better try again! I'm sure some would apply that philosophy to life but, ya know, I'm not too sure about that myself. If it doesn't work out once, maybe it was a sign? 

Just kidding... sort of ;)

That was the case with black bean brownies. We tried a recipe many moons ago but it the result was disastrous. We thought we give a go again and am I ever glad we did! Holy smokes! Favourite brownie recipe ever right here!! Yes, these are better than ANY brownie I've eaten, black bean or otherwise. I don't think I've ever heard our mom so enthused by a dessert we've made before, either. Needless to say, it didnt take long for these puppies to be devoured. 


yumyumyumyumyumyum why are they all eaten? Oh yeah, because they were delicious!


These are dense, chewy and super chocolatey good! Like I said, best brownies, ever!!!

It's best if you have a super high-powered blender to get these super smooth but if you don't just keep at it. You'll eventually get them smooth and if you don't it's no biggie, either. Adds texture.


A word on Cocozia Chocolate Coconut Water: We were super stoked to receive a package of this stuff. It tastes so good! If you don't like the taste of regular coconut water and you like chocolate this is the coconut water for you. I didn't have a problem drinking a whole carton myself and I would if it were plain coconut water. The packaging is sturdy and great for on the go. The cap has a locking mechanism so it feels secure to carry with you in a bag. This is my own opinion, no one's holding a large coconut high above my head making me say good things about Cocozia.

Black Bean Brownies featuring Cocozia Chocolate Coconut Water
Ingredients
3/4 cups drained and rinsed canned black beans
2 Tbsp plain non-dairy yogurt, but if you had chocolate that's another way to amp up the flavour
¼ tsp vanilla extract
½ cup unsweetened cocoa powder
½ cup cane sugar
¼ cup vegan butter, melted
1/4 tsp baking powder
1/4 cup chocolate chips

Directions 
Preheat oven to 350 degrees. 
Line an 8x8 loaf pan with parchment paper. Parchment paper is a must. 
In a blender, puree black beans with the almond milk, vanilla and non-dairy yogurt. Scrape down the sides as necessary, as it has to be super smooth!
Melt the vegan butter and place in a bowl. Add the bean mixture to the bowl with the sugar, cocoa powder and baking powder. Mix well! 
Stir in the chocolate chips. 
Smooth the batter into the pan. 
Bake at 350 degrees for 30 minutes. While they come out of the oven rather moist, they will firm up as they cool. 

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