These moist Black Bean Brownies are a healthy alternative to traditional brownies. They are also gluten-free and vegan, making them suitable for a variety of dietary restrictions.

Cuisine: SWEET INDULGENCE
Cook Time: 40 minutes
Servings: 9

Ingredients

• • 2 cups black beans, cooked (or canned and water drained off)
  • 3 large eggs
  • ¼ cup coconut oil, melted
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • ¾ cup cacao powder
  • 1/8 cup (30g) brown sugar
  • ¼ cup raw honey
  • ½ tsp. baking powder
  • 100g 75 – 80%,dark chocolate, chopped and divided
  • ¼ cup sliced almonds (about 24 almonds)

Method

• • Preheat oven to 180ᵒC and line an 8 x 8 baking dish with baking paper.
  • Add cooked black beans and eggs to a food processor. Turn it on and stream in the melted coconut oil. Blend for 60 seconds or until black beans are very smooth.
  • Add vanilla, cacao powder, sugar, honey and baking powder to the mixture. Blend until everything is incorporated, scraping down the sides if needed.
  • Add half of the chocolate to the brownie batter and pulse 5 – 6 times until it is mixed in.
  • Transfer batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and sliced almonds evenly over the top. 
  • Bake for 30 – 35 minutes or until a toothpick inserted (in the centre) comes out with a few moist crumbs.
  • Let the brownies cool completely in the baking dish then refrigerate (for at least 4 hours) before cutting into squares.
  • Transfer the brownies to a cooling rack to set completely.
  • Enjoy.

ON A BUDGET?

• To use less ingredients or make it slightly cheaper, leave out or reduce the amount of chocolate and almonds used. Nutritional info without chocolate and almonds: energy: 724kJ, carbohydrates: 11g, protein: 7,6g, fats:9,7g.

Nutritional Info

• NUTRITIONAL INFO (per serving)
  Energy 1052kJ  |  Protein 9,1g  |  Carbs 15g  |  Fat 15,8g