Full-bodied and decadent
One of my all-time favorite blogs, The Minimalists, has this essay on their site. One that time and time again I revisit. The essay is called Life Is an Acquired Taste, and it beautifully comes together in the end with the following paragraph;
Black coffee is a synecdoche for life: when you eliminate the excess—when you deliberately avoid life’s empty calories—what remains is exponentially more delicious, more enjoyable, more worthwhile. It might be a bitter shock at first; but, much like coffee, a meaningful life is an acquired taste. Sip slowly and enjoy. – By
I just love this, on so many levels. I’ve been drawn to minimalism ever since I caught wind of it. Now, regardless of what minimalism has been portrayed as ever since becoming a mainstream phenomenon, to me, it is the simple act of breaking free from the inherent need for more, always wanting more, never reaching a level of satiation.
The philosophies of minimalism truly go hand in hand with environmentalism – the realization that many people are caught up life’s excessive wants, and breaking away from this overconsumption is such a freeing realization. It’s no longer restraining from overconsumption as a selfless act to protect the finite planet’s precious resources, but understanding that when we do so, we actually free ourselves up for a life of more freedom; financially, spacially, and mentally. A life of less truly is more delightful, full-bodied, and truly, the most rich and decadent.
About the recipe
I feel a strong obligation to warn you these are not your average sugar laden crash-inducing brownies of cute bakery display windows. These brownies are rich, they are moist, they are delicious, they are full-bodied like a cup of good black coffee, with just a subtle hint of sweetness. To me – they are perfect, but to the average sweet tooth – they might take a little getting used to.
Espresso Black Bean Brownies
- 15 oz black beans, rinsed thoroughly
- 6 tbsp aquafaba
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/4 cup cold coffee
- 3/4 cup cocoa or cacao powder sifted
- 1/2 cup light spelt flour or whole-spelt flour sifted
- 1 tsp baking powder
- 3 tsp fresh ground espresso beans
- Preheat your oven to 350 Degrees F. Line a loaf pan with parchment paper. Set aside.
- In your high-speed blender or food processor, add in the wet ingredients, (Beans through cold coffee). Blend until smooth – approximately 30 seconds.
- In a large mixing bowl, add your dry ingredients, (cocoa/cacao through espresso beans). Sift together well with a fork.
- Add your wet to your dry, and combine until you no longer have dry patches. Scoop batter into the loaf pan with a spatula, flatten and smoothen out the top, and then bang the pan against the counter a few times to get rid of any air bubbles.
- Bake for 30 minutes – or until the center is set and springs back when gently touched. Allow to cool in the pan for 10 minutes before removing to continue to cool on a wire rack – or slice and enjoy warm.