Tom Brady's Black Bean Brownie Recipe

Tom Brady’s Black Bean Brownies Taste Just Fine

Many years ago, I saw an interview with super model Gisele Bundchen. She was explaining to the interviewer that she ate mostly steak and french fries and did things like heli-skiing to stay fit for the Victoria’s Secret runway.

Okay, well now she is pushing 40 and has had two kids. And, according to her Instagram, instead of steak and fries on the regular, she and her super hero husband eat like this:


Source: Would You Survive For A Day On Tom Brady’s Diet – BuzzFeed News

 

I mention this because:

  1. it helps to know that even super humans battle against the march of time and
  2. after the Super Bowl, there was a lot of buzz about Tom Brady’s recipe for success AND his black bean brownie recipe. In actuality, the buzz was around Tom and Gisele’s personal chef’s black bean brownie recipe.

Obviously, I was going to have to try those brownies because if they are good enough for a super model or a super bowl champion, then they are certainly good enough for me.

Unfortunately, Chef Campbell doesn’t divulge his recipes, so I had to come up with what I think is a pretty close approximation, based on the ingredients he claims to use: black beans, flaxseed meal, coconut oil, cacao (NOT COCOA FOR GOD’S SAKE, CACAO!!!), and agave nectar.

The key takeaways:

  1. If you are a regular person who can eat a regular brownie instead of something posing as a brownie, then you absolutely should do so.
  2. If you have celiac disease,are a vegan, are trying to cut out refined sugars in your diet, or you are a killjoy, then these are the “brownies” for you.

And now, Tom Brady’s Vegan, Gluten-free Black Bean Brownies

Ingredients
• 1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
• 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
• 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
• 3/4 cup (72 g) cacao (if you don’t know, this is chocolate with NO sugar)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/3-1/2 cup agave nectar (adjust to taste)
• 1 1/2 tsp baking powder
• Optional toppings: crush walnuts or pecans (if you are splurging).
Oven temperature: 350°F

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First, this is cacao. Chop 2.5-3 ounces into small pieces.
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Combine your coconut oil and the cacao in a microwave-safe vessel and nuke it until it is smooth and melty. Cacao, and cocoa for that matter, doesn’t melt well without a fat to help it out.
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Next, make your flaxseed “egg” (this must be a vegan thing). Combine your flaxseed meal and the water and let it rest until it gels.
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Okay, NOW, you can dump everything, except for the nuts, into the food processor. Process until it is well mixed and smooth.
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Evenly distribute the batter into 12 well greased muffin cups. Sprinkle the tops with nuts if that is what you are in to. Then bake at 350 degrees for 20-25 minutes. FYI, mine took the full 25 minutes.
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When the edges are starting to pull away from the sides of the muffin tin and a toothpick inserted into the middle of a few brownies comes out clean, you’ll know they are ready. Pull them from the oven and let them cool in the pan for 25-30 minutes before you try to remove them. Even when cool, these seem to want to fall apart.

This article originally published on GroundingUp.

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