Black Bean Brownies

Black Bean Brownie

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.
Yields 12
  1. 1 ½ cups tinned black beans, drained and washed
  2. ½ cup rolled oats
  3. ½ cup honey
  4. ¼ cup coconut oil
  5. 2 tbsp raw cacao or cocoa powder
  6. 1 tsp vanilla extract
  7. ½ tsp baking powder
  8. Pinch of salt
  9. ½ cup good quality dairy-free dark chocolate chips
  10. Raspberries, pecans or extra dairy-free chocolate chips to top
  1. Pre-heat the oven to 170ºC. Line a small slice tray with baking paper.
  2. In a blender, mix together black beans, oats, honey, coconut oil, cacao, vanilla, baking powder and salt until smooth and creamy.
  3. Fold through chocolate chips.
  4. 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.
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This Post Has One Comment

  1. Raffaella

    I’m totally addicted to this receive!!!! I’ve recently discovered that I have gluten sensitivity and this brownie made the transition to the new diet definitely easier and sweeter ? I love it!!!

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