I had serious doubts the first time I made beans brownies. When I was setting out the ingredients, I had doubts. When I was mixing, I had doubts. When I poured the mixture into the cake pan, I had doubts. When I took the pan out of the oven, I had doubts. When I took a bite, I still had soooome doubts, but I knew it was a recipe I could work on. I love moi-moi, and tried to make this recipe with raw beans-epic fail!
So, take 2, this recipe. All my doubts were still with me, then I took a bite. I finished the first brownie, then the second, then the third. Wow! I’m amazed at what we can do when we really set our minds to it.
I’ve seen a recipe like this on a blog I follow, but that had chocolate chips, and some other things. So, if you have chocolate chips, you can put some in, but I love this as is. The coffee really brings out the chocolatey flavour.
The best part is nobody but you will ever know it’s beans!
I’m still in my kitchen, looking at the remaining brownies, and telling myself “just eat one more”.
- 2 cups of cooked beans
- 1/2 cup of raw honey
- 1/4 cup of cocoa
- 1/2 teaspoon of ground coffee
- 3 eggs
- 1/4 cup of coconut oil
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- Preheat oven to 350.
- Blend everything in a food processor or blender till smooth. Pour into prepared cupcake pan.
- Bake for 18 minutes.