I genuinely think I’ve peaked. I don’t think I’ll ever be able to create a more perfect recipe.
Those who know me well know that my three loves in life are mint, chocolate and matcha. Combine them and slather on a coconut whip topping and heaven has been reached, my friends.
I’ve cut down on sugar as of late and to me, these are the perfect level of sweetness. You can add more sugar if you want to make a more indulgent treat, though. I omit sugar from the whip, but this would be a good place to do so.
I’m a big fan of adding weird things into cakes. I’m partial to a vegetable or two, but this time round it’s a humble legume: the black bean. A coworker was telling me about her homemade black bean nutella *drool* and I took inspiration from that when I created these delights.
They are ridiculously easy (a throw it all in the food processor jobbie), come together in half an hour and are excellent for the vegans and gluten-free folks in your life.
If you’re trying to start making more desserts from scratch, start here.
Minty Matcha Black Bean Brownies
- 2 Tablespoons Ground flax seed
- 5 Tablespoons Water
- 3/4 Cup Best quality cocoa powder
- 1/2 Cup Raw can sugar/coconut sugar
- 1/4 Cup Fresh mint (or sub peppermint extract)
- 1 Teaspoon Vanilla extract
- 1 3/4 Cups Cooked black beans, drained and rinsed
- 1 Teaspoon + 1/2 Teaspoon Matcha powder (optional)
- 1 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 3 Tablespoons Neutral oil (like grapeseed or coconut), melted
- Splash (as required) Non-dairy milk
- 1/2 Can Coconut cream
- 1-2 Tablespoons Powdered Sugar (optional)
1. Preheat your oven to 350F/180C and grease a 12-well muffin pan.
2. Begin by adding the flax and water into a food processor. Pulse a couple times and then leave to rest for 3-5 minutes.
3. Add all other ingredients (except coconut cream and additional 1/2 teaspoon matcha powder) and process on medium-high until a thick, smooth batter is achieved. Pause to scrape down the sides with a spatula a few times and add a splash of milk if required. Keep the texture thick though, akin to a chocolate torte or cheesecake.
4. Distribute evenly amongst your 12 wells and smooth down with a spoon.
5. Bake for about 24-27 minutes until the brownies have come away from the sides of the wells and the tops are crisped. Allow to cool for at least 30 minutes before removing from the pan.
6. While cooking, make your coconut whip. Scoop out cream from the top part of a can of coconut milk (works best if can has been chilled in the fridge overnight), transfer to a cold metal bowl and add in 1/2 teaspoon matcha powder. If you want to sweeten the whip, add in sifted, powdered sugar. Mix together with a hand mixer until just combined. Use immediately or refrigerate to maintain the texture. You have to work quickly with this stuff or it turns into a puddle with any heat!
7. Layer some coconut whip on your brownies and serve! Perfect with a nice cup of rooibos tea for a weekend treat, or keep in an airtight container for up to a week (if you can make them last that long!)
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Photo: Kat Kennedy