These brownies are crumbly, moist and rich with the taste of chocolate.
These brownies have a secret ingredient that brings fibre and protein to this delicious afternoon treat – without the refined sugars. The secret ingredient in these brownies – black beans! Call me crazy but you have to try them and see just how tasty they are. You’d have no idea that they were in the recipe.
This recipe is really easy to throw together and all you will need is a mixing bowl, a food processor and a brownie tin. These brownies (pictured) were baked in a large brownie tin and so they are quite thin and have a nice crunch on the outside – like brownie biscuits. For a chunky brownie simply bake in a smaller tin. Portion these out into 9 for the following macros, and remember they should still be considered an occasional treat.
(serves 9, per brownie:)
Calories: 137 Carbohydrates: 13.7g Fat: 7g Protein: 4.8g
- 250g black beans
- 2 tbsp cocoa powder
- 40g peanut flour
- 75g honey
- 40g coconut oil
- 2 tsp vanilla extract
- ½ tsp baking powder
- 50g dark chocolate chips
- Pinch of salt
- Preheat the oven to 170 degrees celsius.
- Blend all of the ingredients together in a food processor.
- Pour into a lined brownie tin.
- Add any additional toppings and bake in the oven for 15-18 minutes.
- Once cooled put in the fridge to firm up further.
Chill your brownies before slicing them and then store them in the fridge in an airtight container for 3-4 days. You can add to these brownies with any healthy ingredients that you like – a scoop of chocolate protein powder, a spoonful of natural nut butter, a cup of berries and even nuts and seeds. I used peanut butter in this batch and it was delicious!