Tomorrow I will be participating in the Spring Sprint, a walk/run in support of brain tumour research by raising awareness and money to one day eradicate this disease completely. It is important to me, as my own Grandfather died nearly a month and half after being diagnosed, and to say my family was shocked would be an understatement. Although we did our best to make him comfortable in his remaining days, it would have been better to still have him with us. This walk is my way of honouring him and helping anyone else who may be going through the same thing.
So, with that in mind and knowing I along with several family members would be walking for a couple of hours I wanted to bring something to nibble on, either whilst we walk or afterwards as a celebratory gesture.
Many brownie recipes are found everywhere on the internet, in cook books, magazines, your Grandmother’s bookcase and why would they not be? Brownies are delicious, perfect to serve as dessert, sell at bake sales or satisfy your sweet tooth, even restaurants include their own variations.
A great thing about brownies is you can pretty much make them to suit your palate. Like fudge? White chocolate chips? Pecans? Coconut? All of these can be incorporated into your recipe. However what about vegetables? You heard me right, a brownie with vegetables. Yes, there are recipes for chocolate beet cake or carrot cake, but not usually for a brownie recipe.
Recently a popular vegetable (legume) is black beans. Traditionally black beans are used as a meat replacement in vegetarian and vegan recipes but there is so much you can do with this bean.
Black beans replaces (most of) the flour in this recipe making them gluten-free, all while getting a good boost of carbohydrates, fibre and protein. I really wanted a brownie recipe that I could feel practically guilt-free from eating more then one and that would be beneficial to my body so I put these brownies together with help from black beans and KSC.
What does KSC stand for? Kale, spinach and chard.
You heard me right. These brownies are chock full of healthy, leafy greens full of vitamins and nutrients. I am very pleased with these brownies. Not only are they a yummy treat but you also get a good dose of vegetables, perfect for picky eaters who would prefer to never touch anything green and leafy.
I think that my Grandfather would enjoy these and be intrigued by the addition of vegetables, both my grandparents were vegetarians for a long time as well as my Grandmother use to cook with foods that were not the norm for the day, in many ways my Grandparents were hipster before it was cool!
As I walk tomorrow I will remember my Grandfather dearly and enjoy these brownies in memory of his life.
- 1 Can black beans or dried beans that have been soaked overnight
- 3 Cups packed of kale, spinach and chard (or just one of them)
- ¼ Cup water
- 2 Eggs or egg equivalent
- ¼ Cup vegetable oil or coconut oil
- ¼ Cup honey or agave syrup
- ½ Tbsp vanilla
- ½ Cup almond or coconut flour
- ¼ Cup cocoa powder
- ½ Tsp salt
- ½ Tsp baking powder
- ½ Cup chocolate chips ( my favourite brand is
- Enjoy Life
- Chopped nuts, dried fruit, coconut, more chocolate (optional)
- Preheat oven to 350 degrees. Line and grease brownie pan or use a small muffin tin to make round ones like I did.
- Blend KSC and water together until thoroughly mixed. Drain out as much extra liquid as possible. Add to bowl.
- Add black beans and mash together or put everything into a food processor.
- Add all wet ingredients and combine.
- Add all dry ingredients and mix to incorporate. Mix until well blended and smooth.
- Gently fold in chocolate chips and/or other optional ingredients.
- Pour into brownie pan and add a few more chocolate chips to the top.
- Bake for 15-18 minutes.
- Allow to cool completely. I recommend chilling the brownies in the refrigerator for a few hours or overnight. They actually taste better if you wait a day.
- Brownies can be stored in an air tight container for a 3-4 days. Can also freeze for a month.