Berry Bliss Brownies
12-14
50 min (including cooling time)
| Ingredients | Number |
|---|---|
| Base: | |
| oatmeal | 180 g |
| kidney beans, drained and rinsed | 1 can (approx. 400 g) |
| unsweetened almond milk | 100 ml |
| peanut butter or peanut puree | 125 g |
| salt | ¼ tsp |
| maple syrup | 130 ml |
| baking powder | 1 tsp |
| vanilla extract | 1 tsp |
| coconut oil | 1 ½ tbsp |
| dark chocolate (at least 71% cocoa, I used 81%) | 200 g |
| Filling: | |
| frozen wild berry mix | 140 g |
| ground flaxseeds | 2 tbsp |
| maple syrup | 3 tbsp |
| vegan crème fraîche | 75 g |
| Topping: | |
| dark chocolate (I used 81% cocoa) | 120 g |
| coconut oil | 1 tbsp |
| chopped pistachios | 1 handful |
"Like Yogurette, only as a moist brownie"
On a rainy Sunday, I was craving something sweet – ideally something along the lines of Yogurette. Since the supermarket was closed, I quickly rummaged through my fridge and pantry. The result: These Berry Bliss Brownies! "Bliss" because every bite catapults you into a state of pure enjoyment. For me, they’re the perfect baked, vegan alternative to that delicious berry yogurt bar – only without refined sugar, fully plant-based, and of course in muffin form instead of a chocolate bar.
The base is made from kidney beans, providing a surprisingly protein-rich and nutrient-packed base. You won’t taste it, but the brownies give you fiber and plant-based protein at the same time. With a combination of a chocolatey base, a fruity-creamy berry filling, and a crunchy chocolate coating, these Berry Bliss Brownies offer an irresistibly fudgy treat. And if you swap the oats for gluten-free oats, they become gluten-free as well.
These brownies are the perfect mix of indulgence and health – simply irresistible!
PERSONAL RECOMMENDATION
For the perfect finishing touch, I recommend topping the Berry Bliss Brownies with chopped pistachios. They not only add an extra crunch but also complement the fruity and chocolaty combination with a nutty flavor. A little highlight that makes these brownies even more irresistible!
PREPARATION
- Preheat the oven: Preheat the oven to 180°C.
- Blend the oats and beans: In a blender, blend the oats and rinsed kidney beans until smooth.
- Mix the dough: In a bowl, combine the oat-bean mixture with cocoa powder, peanut butter, salt, baking powder, vanilla extract, maple syrup, and coconut oil. Mix well.
- Stir in the chocolate: Fold in the chopped dark chocolate. Mix thoroughly – either with your hands or a spatula.
- Fill muffin cups: Distribute the dough evenly into muffin cups (about 2 heaping teaspoons per cup), press lightly, and bake for 20 minutes.
- Prepare the berry filling: Heat the berries, flax seeds, and maple syrup in a pot, then blend until smooth. Let it cool, then stir in the vegan crème fraîche.
- Indent the centers: Once the brownies are out of the oven, use a small spoon to create an indentation in the center of each brownie while they are still warm.
- Let cool: Allow the brownies to cool for 10 minutes.
- Melt the chocolate: Melt the dark chocolate and coconut oil in a water bath or microwave. Then, place about 1 teaspoon of the berry filling on each brownie and drizzle with about 1 ½ teaspoons of melted chocolate.
- Finish: Top with pistachios and chill in the refrigerator for 20-30 minutes until firm.
- Serve: Cut in half and enjoy!