I would have called these ‘perfect’ brownies if it wasn’t for fear that you would think I was a frightful big head.
The base of these brownies is the recipe for my infamous No Pudge Chocolate Brownies which are always a huge hit. I’ve added some orange flavoured coconut mylk for a bit of extra zing. Of course if you don’t have any of this to hand, don’t panic just stick to the usual recipe and add the zest of one orange.
Either way, I know you are going to love them. The roasted orange that adorns the top of these brownies was actually a very happy accident, but it goes so deliciously well with the brownies, you must join me in my accident.
The roasted orange is a scrummy mixture of sweet chewiness, a hint of juiciness with just the perfect hint of bitterness. Is cooking the only time that bitterness, even just a hint of it can be considered a good thing? The skin of the orange when it’s cooked gets the most delicious texture, like a lovely natural gummy bear.
The smell that fills the house when you put these in the oven is so overwhelmingly delicious, it will have you curled up next to the oven with your tongue hanging out. Don’t be afraid if this happens…it is TOTALLY normal!
- 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
- 2 tablespoons of chocolate orange mylk
- zest of ½ orange (or 1 whole orange if you can’t get your paws on the Mylk)
- 1 orange for the decorating
- Preheat the oven to 180C
- Line a tin approximately 8 inches by inches with baking parchment
- Then, whizz everything together in the food processor. It should still be a little bit chunky because of the chocolate – and that’s absolutely fine…we aren’t making soup afterall.
- Pour into your prepared tin and cook in the oven for 35 minutes.
- Leave to cool
- Simply slice the orange into slithers and arrange on a lined baking tray.
- Pop into the oven with the brownies and cook for about 20 minutes until they are crispy and delicious, but not browned.
- Once the brownies are cooled, top with the orange segments and take to the table. I love these served with a bowl of coconut yoghurt and fresh strawberries.
Just looking at them, I can almost smell them. So utterly delicious!
I hope you love them! Let me know how you get on by tagging my in your photos @madebymargie