please please please don’t be put off by the beans. These are my best brownies to date!
It’s been a little while since I’ve created a chocolate flavoured bake. So why not go a little crazy and add in some black beans? Meaning these brownies are full of protein and fibre. With extra added fibre from the oats.
Feel free to sub in peanut butter instead of almond butter but you will need to ensure the nut butter is smooth to get the right consistency.
These black bean brownies are free from dairy, eggs and gluten (if you use GF oats).
I ask you to please give these a bake and feed them to your family and friends before telling them the secret ingredient. Watch the shocked faces!
makes 9 brownies
takes approx. 25 minutes
1 can of black beans (drained and rinsed)
60g of oats (use gluten free if required)
3 tablespoons of cacao powder
2 teaspoons of vanilla extract
1/4 teaspoon of salt
1/2 teaspoon of baking powder
90ml maple syrup
60g almond butter
40g dairy free chocolate chips
extra almond butter for swirling
extra chocolate chips to decorate
1.Preheat oven to 180°C/350°F and grease a circular cake tin. I use an 8″ one.
2. In a food processor, add your oats, cacao powder, salt and baking powder. Blitz until your oats turn into a flour.
3. Next add your black beans, vanilla extract, maple syrup and almond butter. Blitz until combined. You might need to scrape down the sides a few times to ensure your mixture is combined well. It will be very sticky.
4. fold in your chocolate chips into the mixture and then empty in your cake tin.
5. Drizzle some more almond butter on top and swirl in with a fork or cocktail stick.
6. Bake in oven for 15 minutes before scattering some more chocolate chips on top and baking for a further 5.
7. Leave cool before removing from tin and cutting into 9.
Store in an airtight container and consume within 1 week.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats