The idea for these flourless chocolate brownies literally came to me last night as I was dozing off. I am a sucker for frozen cherries. I often have them in my freezer and whip them out as a post-dinner snack (thank me later). After being inspired by the Great British Bake Off, as per usual, I decided to get my creative juices flowing. The well-known Black Forest Gateau is a sumptuous blend of rich chocolate and tart cherries. It seemed like a no brainer to put my frozen friends to work, alongside a can of black beans to stick to true Morgan style, and create some lush and decadent chocolate brownies.
- ½ cup of frozen pitted cherries
- ¼ cup of coconut oil – preferably the flavoured kind
- ¼ cup of maple syrup
- 2 eggs
- 1 can of black beans
- 5 heaped tablespoons of cacao
- ¼ cup of plant-based mylk (I used Rude Health coconut milk)
- ½ tsp of bicarbonate of soda
- 1 tsp of baking powder
- Pinch of salt
Set your oven to 180°C and line a brownie tin with baking paper.
On a low heat, simmer your cherries, coconut oil and maple syrup until your cherries have softened. Once they have softened, set aside to cool slightly.
Thoroughly rinse a can of black beans and pop in your Nutribullet or blender. Add the two eggs to the black beans as well as the pb mylk. Blitz until well-combined.
In a separate bowl, sieve your cacao, baking powder, baking soda, and salt. Add your black bean blend to your dry mix along with your stovetop cherry mix. Incorporate well and add to your baking tray.
Bake for roughly 30 mins or until a toothpick comes out clean. Set aside to cool and enjoy with a nice dollop of homemade coconut yoghurt or some extra berries and maple syrup. If you’re after a sweetener brownie, try my sweet potato ones here.