After my last post, where I made a dip with nyimo. It got me thinking about other things that would work with nyimo as well. Like dessert. With chocolate and peanut butter.
Nyimo have this unique texture and kind of smokiness to them that other legumes do not have. There is probably a name for it. Which in my head I figured would work well with chocolate. And I was right! They are a match made in heaven!
And of course peanut butter.
I based my recipe off this Black Bean Brownie recipe. Beans have more moisture compared to nyimo so I had to adjust the amounts of liquid I used.
The best thing about this recipe is that it is gluten free and if you use soy milk it is vegan. I can not tell you off hand the calorie count but the ingredients make me think this is a healthy dessert, unless if you eat all the brownies. I also like that you do not need to go shopping for this recipe, at least for most Zimbabwean households this is true.
- 2 cups cooked nyimo
- 1/2 cup cocoa powder
- 1/3 cup granulated sugar
- 1/3 cup canola oil
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons creamy peanut butter
- 1/4 cup chocolate chips
- Preheat oven to 350°. Lightly oil an 8 inch x 8 inch baking pan.
- Place nyimo, cocoa powder, sugar, oil, milk, vanilla, baking powder and salt into a food processor bowl and blend until completely smooth, stopping to scrape down sides of bowl as needed.
- Spread batter evenly into prepared pan. Distribute a few dollops of peanut butter on the top of batter and swirl with a knife or chopstick. Sprinkle with chocolate chips.
- Bake until a toothpick inserted into the centre comes out clean, about 22-24 minutes, until a toothpick inserted into the centre comes out clean.
- Remove from oven and transfer to a cooling rack. Allow to cool completely before cutting.
- Cut into 9 squares and serve.