Chocolate and Pecan Brownies

This is a recipe I made inspired by one of my favourites, Roz Purcell at Natural Born Feeder. I was worried about not having any flour in the recipe so I added some to mine, which made them less 'fudgy' and a little more crumbly. But you can always leave out the flour for a more true Roz fudge-like texture. 

SERVES: 12 small-ish pieces
PREP TIME: 30 minutes
COOK TIME: 25 minutes

INGREDIENTS

  • 1 tin black beans and juice
  • 7 tbsp rice malt syrup (or sweetener of choice) 
  • 6 tbsp cacao powder
  • 100g dark chocolate (I used 90%) – melted
  • 150g pecans, roughly chopped 
  • 1 tsp baking powder
  • 2 tbsp buckwheat flour (or gluten-free flour of choice) 

INSTRUCTIONS

  1. Preheat oven 180°C
     
  2. In a food processor or nutribullet blend up the black beans together with their juice until smooth.
     
  3. Place into a mixing bowl stir in the cacao powder, sweetener, dark chocolate and baking powder. Gradually add the flour to get the texture you want. Remember it will dry out in the oven! 
     
  4. Lastly, fold in the pecan pieces.
     
  5. Spoon this mix into a lined brownie tin (Roz suggests a 6″x 6″ small tin)
     
  6. Bake for 25 minutes until crisp and firm on top.
     
  7. Allow to cool before cutting.