I just got back from yoga. It’s Sunday and I am feeling antsy, thinking about the week ahead. I have done all my food shopping, folded all the laundry, and even cleaned. I am still feeling restless. It’s bitter cold outside and I need the oven to just stay on a couple more hours to warm up my bones.
I look through the pantry, aimlessly begging for inspiration. A box of black beans will do it.
I grab ingredients from the pantry: dates, coconut oil, and cocoa powder and blend them together in the food processor. I add maca for flavor and maple syrup for sweetness. These are going to be great. I transfer these into a baking pan and wait for them to bake. I lay on the floor belly down and watch the batter raise– slow and steady- untethered and resilient.
When the timer hits zero I wake up from a daze. The air is intoxicating. Bitter-sweet chocolate perfumes the air like a heavy cloud. As the brownies cool I heat up a pot of water. I cut the brownies into big chunks and sprinkle the tops of them with the flakiest of sea salt. One bite. Moist, rich, decadent. Another bite. Not too sweet -bitter, fragrant, and earthy. Tomorrow will have to wait.
Preheat oven to 350 degreed F
1 loaf pan, I use a 12” long enamel pan
Parchment paper for lining the pan
- 1 15 0z box black beans
- 5 dates, pitted
- 2 eggs, sub for flaxseed egg to make vegan
- 3 tbsp. coconut oil
- ¼ cup, 1 tbsp. maple syrup
- ¼ cup coconut sugar
- ½ tsp. sea salt
- 1 tsp. vanilla extract
- 1 tbsp. maca powder, optional
- ¾ cups cocoa powder
- 1 ½ tsp baking powder
- 2 oz. dark chocolate
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a loaf pan with a bit of coconut oil, then line with a piece of parchment paper large enough to cover the pan.
- Using a sieve, rinse and drain the black beans.
- In a food processor fitted with the s-blade, add the rinsed black beans, pitted dates, eggs, coconut oil, maple syrup, coconut sugar, salt, vanilla extract, maca, cocoa, and baking powder. Pulse until the ingredients comes together into a smooth batter.
- Chop chocolate into small-ish chunks.
- Transfer batter into lined loaf pan. Evenly sprinkle chopped chocolates over the batter.
- Bake for 30 minutes. Brownies will be firm and a little bit fudgy when done. Inset a toothpick to test for doneness, but expect a few crumbles to tag along.
- Let cool for 30 minutes, then remove from the loaf pan and sprinkle with sea salt. Best when eaten warm with a big scoop of ice cream.