Super Rich Fudgy Brownies
Years ago, I used to bake some seriously gooey black bean brownies for a local coffee shop. They were gluten- and dairy-free, but they were also laden with sugar so I couldn’t eat them without them triggering a flare up or a bad period.
But recently, I’ve been able to experiment and perfect a new endo-friendly brownie recipe, and it’s so, so much better than the original!
I actually first started creating this recipe by adapting it from the wonderful Sweet Laurel Bakery’s Brownies, but over time as I tweaked it more and more, it’s become a recipe in its own right.
These brownies are sweetened with my favorite wonder product, Troo inulin syrup – a natural syrup extracted from chicory root which is high in prebiotic fiber and extremely low in sugar, making these brownies almost sugar-free at 2.6g per square!
However, a word of caution – because Troo is prebiotic fiber and the rest of the ingredients are pretty high fiber, this recipe isn’t suitable for endo warriors on a low FODMAP diet or who are battling SIBO (yes, I’ve had to park these for now since my diagnosis). You could try sweetening these brownies with monk fruit or stevia instead, which would allow them to be low to zero sugar and lower in fiber, but I haven’t tried this so can’t guarantee the outcome. If you can’t get hold of Troo, then the USA has a really great maple syrup alternative made from monk fruit and inulin.
Finally, I used flax in this recipe, but I don’t eat it regularly. There’s some debate around flax, with some endo warriors finding it helpful and others finding it worsens their symptoms. Go with what is right for your body; you could replace the flax with organic free-range eggs or a chia or psyllium husk egg.
Prep time: 20-30 minutes
Cook time: 45-50 minutes
Serves 16. Makes 16 squares.
Ingredients for super rich fudgy brownies
- 1 cup hazelnut butter (feel free to experiment with other nut butters, but I suggest starting with hazelnut first so you get an idea of what the brownies should be like)
- 2 flax eggs (made using Minimalist Baker’s recipe, use less water for a firmer brownie if desired)
- 1 cup Troo syrup (you’ll need to buy two jars) or Lakanto syrup
- 1 x 400g tin of organic black beans (ideally from a BPA free tin)
- 1 tablespoon vanilla extract or vanilla powder
- 1/2 cup raw cacao powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon arrow root powder (optional)
- 1 cup Montezuma’s 100% black chocolate chips or chocolate bar, chopped or another 100% dark chocolate bar with no added sugar
- Couple of drops of stevia, to taste (this is optional if you would prefer a sweeter brownie)
Directions for super rich fudgy brownies
- Preheat oven to 320 F
- Line an 8×8 pan with four layers of baking paper. Troo burns easily and so I found it best to provide extra lining.
- Make the flax eggs and leave to thicken. Make a paste with black beans by pulsing for 30 seconds at a time. If you food processor is struggling, add a teaspoon or two of the nut butter, but don’t allow the mixture to turn to a liquid as this will effect the texture.
- Combine the paste, Troo, vanilla and flax eggs in a large bowl.
- Mix in the cacao and baking powder, followed by the chocolate and salt, folding gently. Leave some of the chocolate aside to sprinkle over the top.
- Pour the batter into the pan and scatter with the remaining chocolate.
- Bake for 30 minutes, then cover with foil or baking paper and continue to bake for another 15 – 20 minutes. The less time they’re in for, the gooier they’ll be.
- Now for the final and hardest step – once cool, refrigerate a over night or for at least a couple of hours. The best texture and flavor comes from leaving them to really chill!
- calories: 260
- fat: 20.1g
- protein: 5.6g
- sodium: 76.2mg
- sugar: 2.6g
Disclaimer: Endometriosis.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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