Hello friends, and happy Monday! Have you had a great weekend? Our weekend was a mix of everything, busy and slow at the same time. Our Saturday started out pretty slow and chill, binge-watched the new Netflix Series ”Manhunt: The Unabomber” (watch, watch, watch if you haven’t already!). And had coffee of course. On Saturday evening we were having a party for my boyfriend who just turned 30 years old, so we spent most of the day preparing a plant-based buffet for our guests. It was so much fun! On the menu was canapés with sundried tomatoes, tapenade, and artichokes; socca pizza, guacamole, hummus, salsa, nachos, vegan sour cream dip, pesto, beans, and vegetables. For dessert, we served black bean brownies and it seemed like our guests enjoyed it all.
Our Sunday was pretty slow, the guests who stayed over left at lunchtime and the rest of the day was pretty chill. We watched the remaining episodes of the Unabomber series, played some video games and read books. The perfect day-after-party activities.
This week is going to be pretty busy for me. Actually, today is the only day without anything planned. Since the rest of the week is fully booked, today is the day when I have to do everything. Writing blog posts, answering emails, shooting a few pictures for blog posts and Instagram and so on. Tomorrow I have a big photo shoot, which will take pretty much all day and I’m SO excited about it. Can’t wait to show you what it is! I’m also attending a couple of events this week and then I have another photo shoot coming up. I think I’ll fall asleep at 8 pm on Friday, haha.
Now let’s go back to Saturday evening and the dessert we served at our party. Yes, the brownies. I’ve made black bean brownies before, but haven’t been very happy with the result. So last week I decided to give it a new try. I decided to let my taste buds guide me this time, so I didn’t look at any recipes for inspiration. I mixed the black beans to a smooth batter, added some sweetening and cacao. Then I realized there was some coffee left so I added it to the batter too. I thought I should add some flour but when I looked through our kitchen drawers all I could find was chickpea flour (not optimal for baking) so I decided to add some rolled oats and mix everything again. Rolled oats turn into flour when you mix them so it worked just fine. Then I added some chocolate and sea salt because salt and chocolate is an amazing combination and whenever you have a chance to combine them, you should.
When I liked the taste and the texture I put the cake in the oven and hoped for the best. To succeed with a recipe on the first attempt is very unusual. You usually fail a couple of times before your creation is edible (more or less). But not this time, it was a success right away. All brownies were gone in less than two days and K asked me to make them again for the party. So I did. A double batch this time. Let me just say that no brownies were left the day after. Since the recipe passed the big test (10 + people tried it and approved) I decided to share it with you right away.
Black bean brownies
250 g black beans, canned
1 dl rolled oats
2 tbsp coconut sugar
3 tbsp maple syrup
3 tbsp strong coffee
1/2 dl cacao
1/2 tsp baking powder
pinch of sea salt
50 g vegan chocolate
2 tbsp unflavored coconut oil
unflavored coconut oil for the pan
- Heat the oven to 175°C.
- Add black beans, oats, coconut sugar, maple syrup, cacao, baking powder, sea salt and coffee to a blender and mix until you have a smooth batter.
- Transfer the batter to a baking bowl.
- Finely chop the chocolate and add it to the cake batter.
- Melt the coconut oil and it to the batter as well.
- Brush a 15 x 15 cm baking pan with melted coconut oil and pour the cake batter into the pan.
- Baking in the middle of the oven for about 30 minutes or until a test stick comes out almost dry.
- Let the cake cool completely.
- Melt some vegan chocolate and drizzle over the cake.
- Chop a handful of cashews and sprinkle over the cake as well.
- Place the cake in the fridge for 15 minutes or so, then cut in squares.