A wholegrain, oil free, nut free, vegan chocolate brownie made from black beans and sweet potato and sweetened with dates and maple syrup. This is more of a dessert brownie; it's not firm, but moist and chocolatey.
1/3 cup (90g) cooked and mashed sweet potato
3/4 cup (115g) cooked black beans
½ cup (90g) dried dates
1/4 cup (75g) pure maple syrup
1/3 cup (85ml) water
2 tsp vanilla
3 tablespoons wholemeal spelt flour or oat flour
3 tablespoons cocoa
½ tsp baking powder
½ tsp bi-carb soda
1/2 cup dairy free chopped dark chocolate or chocolate chips (45% cocoa)*
1 tablespoon chocolate chips or chopped dark chocolate extra (optional)
Preheat oven to 175°C.
Grease a loaf tin by spraying it with cooking oil or line with baking paper.
Place all ingredients except chocolate chips into a blender and blend until completely smooth (Thermomix 1 minute/speed 10).
Add the chocolate (except for the 1 tablespoon of extra chocolate) and pulse until just combined (Thermomix 10 seconds/reverse speed 3).
Pour batter into the loaf tin and sprinkle with extra chocolate chips (if using). Bake for 30-40 minutes, until just set and firm on top. The brownie will be a slightly gooey in the middle but will firm up a little as it cools. It's best left for at least a couple of hours to firm up a little.
Cut into 8 even pieces and serve at room temperature, or slightly warmed. This is more of a dessert brownie so it won't become completely firm, but will remain moist and chocolatey. It's great served with some vegan ice cream/sorbet scooped on top (I recommend making your own out of bananas or berries).
*If you use a darker chocolate with a higher percentage of cocoa you will need to increase the amount of maple syrup in the recipe by 1-2 tablespoons, or more to taste.