Preparation time: 15 minutes
Cooking time: 38-42 minutes
Servings: 12-16 brownies
Ingredients
Base
1 can (540 ml / 19 oz) black beans, rinsed and well drained
4 eggs
75g (⅓ cup) sugar
60 ml (¼ cup) orange juice
80 ml (⅓ cup) vegetable oil (avocado, canola, or refined coconut)
30 ml (2 tbsp) cocoa powder
30 ml (2 tbsp) cordyceps powder (or other Lion's mane mushroom powder)
Zest of 1 orange, finely grated
5 ml (1 tsp) vanilla extract
2.5 ml (½ tsp) baking powder
1 ml (¼ tsp) salt
1 ml (¼ tsp) ground cinnamon
Topping (optionnal)
¼ cup (60 ml) pecans, roughly chopped
¼ cup (60 ml) dark chocolat, roughly chopped
Fleur de sel, to taste
Instructions
Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper.
Purée the black beans in a food processor until very smooth.
Add the eggs, sugar, orange juice, oil, cocoa powder, cordyceps powder, orange zest, vanilla extract, baking powder, salt, and cinnamon. Blend until the batter is smooth and homogeneous. Scrape down the sides as needed.
Pour the batter into the prepared pan and smooth the surface. Scatter the chopped pecans and chocolat evenly over the top.
Bake for 35 to 45 minutes. The toothpick test should show moist crumbs, not wet batter - they'll firm up as they cool.
Sprinkle with fleur de sel when hot. Allow to cool completely before removing from the pan and cutting into squares.
Serving Suggestions and storage
These fudgy brownies pair beautifully with a cup of chaga chai. The orange and cordyceps create a unique flavor profile that's both energizing and indulgent.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These brownies also freeze well for up to 2 months.
