Black Bean Brownies

Get ready for a taste sensation - my iconic Black Bean Brownies! When it comes to brownies, I don’t do them any other way. The black beans aren’t just a secret ingredient; they’re the superstar! Not only do they bring extra iron and fiber to the table, but they’re also the magic behind the signature fudgy texture! These brownies are the whole package - they’re gluten-free, and dairy-free, making them a perfect choice for family members with sensitivities. And for those with egg-allergies, you can easily swap for a store-bought egg-replacer, and you’re good to go!

Black Bean Brownies

DIETARY: VEG, DF, GF, NF

ALLERGENS: Eggs

AGE GROUP: 12 months+

SERVES: 32

PREP: 10 mins

COOK: 20-25 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:

2x400g canned black beans, rinsed and drained  

6 eggs  

½ cup (125ml) coconut oil, melted  

2 tsp (10ml) vanilla extract  

1 ½ cups (220g) coconut sugar 

2/3 cup (60g) cacao powder   

1/3 cup (30g) carob powder 

1 ½ tsp (6g) baking powder  

Pinch of sea salt 

Topping: 

100g dark chocolate (>70%), melted 

METHOD:

1. Preheat oven to 180°C and line a baking dish (20x30cm) with baking paper.  

2. Place beans, eggs, coconut oil and vanilla extract into a high-speed food processor and process until smooth, scraping down the sides once or twice to help blend evenly. 

3. Add the rest of the ingredients and process until well combined and smooth. 

4. Pour the mixture into the prepared baking dish.  

5. Place in oven and bake for 20-25 mins or until a cake tester or knife comes out clean. 

6. Allow to cool slightly, then drizzle with melted dark chocolate. 

7. Place in the fridge for a couple minutes until chocolate has hardened, then cut into small bites. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months. 

TIPS:

• Allergies: 
  For an egg-free version: Swap eggs for a store-bought egg-replacer. 

• Easy ingredient swaps: 

  Swap black beans for adzuki beans, chickpeas or kidney beans. 

• Additional boosters: 

  Add 2 tsp of chia seeds to the batter. 

  Sprinkle unbaked batter with crushed seeds or nuts. 

• For fussy eaters: 

  Make sure the beans are processed very smoothly. 
  

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