These black bean brownies are from my Family Favourites
cookbook. I started playing around with healthier brownie recipes for my twins 3rd birthday a few years ago and after lots and lots of trial and error, there was a whole lot of “deconstructed” (a fancy word for trying to salvage a ruined or absolute disaster baking recipe) brownie. I’ve been making these for a few years now and yes, they are a healthier version of a brownie and are also gluten-free and dairy-free, but it doesn’t mean you can eat the whole tray of them! I tend to pull out this recipe for play dates and birthday parties as they are always a yummy sweet treat.
- 1 ½ cups tinned black beans, drained and washed
- ½ cup rolled oats
- ½ cup honey
- ¼ cup coconut oil
- 2 tbsp raw cacao or cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- ½ cup good quality dairy-free dark chocolate chips
- Raspberries, pecans or extra dairy-free chocolate chips to top
- Pre-heat the oven to 170ºC. Line a small slice tray with baking paper.
- In a blender, mix together black beans, oats, honey, coconut oil, cacao, vanilla, baking powder and salt until smooth and creamy.
- Fold through chocolate chips.
- Pour into lined slice tray and top with pecans, chocolate chips or raspberries and bake for 15-18 minutes. Allow to cool fully before removing from tin. Slice and store in an airtight container.