I love chocolate brownies, although they are loaded with sugar, which is fine for a treat. However, the following chocolate brownie slice is a much healthier alternative as there is no added sugar. Best of all, I have figured out a way of getting my kids to eat them and they haven't got a clue of the ingredients....black beans, dates and zucchini. I like to divide my slice into a grown up half, topped with walnuts for some omega-3 fats, and a kids half, topped with chocolate chips, just to throw them off the scent and add a little bit of fun.
Here is the recipe which I have adapted from the Black Bean and Chocolate Brownies featured in My Petite Kitchen Cookbook, by Eleanor Ozich.
Chocolate Brownie Slice
400g tin black beans, drained
1 cup pitted medjool dates
1/2 cup good quality unsweetened cocoa or cacao powder
3 free range eggs
1/2 cup grated zucchini
1/3 cup wholemeal flour
1 tablespoon apple cider vinegar
1 teaspoon bicarbonate of soda (baking soda)
Preheat oven to 160 deg C.
Put all ingredients in a food processor and blend until smooth.
Pour into a 27cm x 16cm slice tin (I use the Tupperware silicone slice form, otherwise grease or line a slice tin with baking paper).
Bake for 25 minutes or until skewer comes out clean on the edges of slice, the centre will still be a little undercooked and gooey.
Allow to cool in the tin for 15 minutes before turning out onto a board and cutting into 18 squares.
The brownies are best kept in an airtight container in the fridge for 2-3 days.