Sometimes I can’t believe that it took me nearly a full thirty years to appreciate dark chocolate. Any strong or unusual flavour can take time to acquire a taste for (like olives) but big flavours and I tend to get on pretty well. Dark chocolate on the other hand, I tried and tried and just couldn’t get into it.
But then, maybe last year at some point, it clicked. Does this mean my tastebuds have officially come of age?
How do you feel about dark chocolate? If you are a fan, you’d better keep on reading as these fudgy kidney bean brownies, topped with Lindt 70% dark chocolate, are a dark chocolate lovers dream. They also happen to be completely dairy-free, vegan and get a protein boost from the kidney beans.
- 220g cooked or tinned kidney beans, drained
- 100g dairy-free margarine
- 50g unrefined muscovado sugar
- 3 flax "eggs" (1 egg = 1tbsp milled flax seeds and 3tbsp water well mixed) or egg replacer of your choice
- 1tbsp liquid coffee
- 1tsp vanilla bean paste
- 125g self-raising flour
- 4tbsp cocoa powder
- 50g dark dairy-free chocolate
- Preheat the oven to 180C / Gas Mark 4 / 350F.
- Place the kidney beans in a food processor and blend until smooth.
- In a large bowl, mix the dairy-free margarine and sugar together until smooth. Stir in the flax eggs, coffee and vanilla bean paste, followed by the kidney beans.
- Add the flour and cocoa powder to a separate bowl. Use a sieve to sift and add. bit by bit, to the kidney bean mix. Fold as you go, being careful not to overmix the batter.
- Grease a large cake tin or tray and pour in the mixture. Place in the oven and bake for around 45 minutes.
- Allow the brownies to cool, then prepare a bowl placed over a pan with around 3cm deep simmering water (any deeper and you risk it getting too hot or bubbling up the side). Break up the dark chocolate, add to the bowl and stir until fully melted and smooth. Use a fork to drizzle over the top of the brownies.
- Slice and serve!
Looking for more delicious brownie recipes? Try these vegan beetroot brownies!