Yup, the holy grail of brownies has arrived. No pudge chocolate fudge brownies.
These gorgeous little treats have all the fudginess that a really good brownie requires, and have a melt in your mouth texture, and they have an extraordinary secret ingredient! As a chef I find it really exciting to come up with strange and exciting new recipes – and these were the result of an experiment which worked a treat!
When I first experimented with these, I was dubious. I have to be honest. But any doubt in my mind disappeared when I took my first bite of these no pudge chocolate fudge brownies and it was love.
These brownies shouldn’t work but they just do. I tried the infamous sweet potato brownies and I thought they were disgusting. Sorry to be blunt, but I felt like it was a case of the Emperor’s New Clothes. Everyone was telling me they were delicious but I just thought they tasted like a sweet potato that had been rolled in cacao powder. I eat pretty much anything, but I’m afraid I drew the line at the sweet potato brownies and they went in the bin.
I tell you this, not to be mean, but to assure you that I know when odd recipes don’t work – and these “No pudge chocolate fudge brownies” just work. I wish I didn’t have to tell you what the secret ingredient is because I know what your reaction will be and I don’t want you jumping to conclusions, okay? Because this is a recipe blog, I understand that I will have to share that secret ingredient with you…so that you can actually make these. But just bear with me, PLEASE.
Right, are you ready? Okay. Deep breath. The secret ingredient is…*drum roll*….Black Beans. No, I promise I haven’t gone crazy, black beans give these brownies their silky smooth, melt-in-the-mouth and gloriously fudgy texture. And you thought they were only good for Mexican feasts. Think again my friend. Word on the street is you haven’t lived until you’ve gobbled up some black bean brownies.
Trust me on this one, I promise you are going to love them!
(I’ve done the recipe in cups – use measuring cups if you have them, or any cup will do, just try to use the same cup so you’re measurements are all the same)
- 1½ cups of sugar free chocolate, broken into chunks. I found some great ones in Wholefoods, but you can also just use normal chocolate, just try to go for one with a high cocoa content - of 70%
- 1 x 400g can of cooked black beans, rinsed and drained
- ¼ cup unsweetened cocoa powder (I use cacao powder)
- 2 eggs
- ⅓ cup of melted coconut oil
- ¼ teaspoon of cinnamon
- 1 tablespoon vanilla extract
- generous pinch of salt
- ½ teaspoon baking powder
- 1 teaspoon instant coffee (even if you don't like coffee, add this in, I promise you won't taste the coffee, it just really adds to the depth of flavour)
- 2 tablespoons of Agave, or sweetener of your choice but liquids work better
- Preheat your oven to 180C
- Line a baking dish, approximately 8 inches x 8 inches with baking parchment
- Then, quite simply, pop everything into a food processor and blend until it's smooth, creamy and brownie batter looking
- Tip into your tray and smooth it out
- Pop into the oven for about 35 mins until it's firm to the touch and a toothpick comes out clean-ish
- Leave to cool before cutting into chunks and devouring
TOP TIP: Don’t tell anyone what’s in the brownies until they are gobbling them and exclaiming how delicious they are…be warned, if you tell them before hand you will get some turned up noses. And we don’t like turned up noses.