Black bean brownies

Cook Time: 15

Oven time: 30

Total Time: 45

These moist black bean brownies are proof that healthy and chocolatey are not a contradiction in terms. They are gluten-free, full of fiber and completely free from refined sugar or animal products. and the black beans make them really moist! Perfect for a sweet snack between meals.

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Equipment

1 Small loaf pan approx. 20 x 20 cm

Ingredients

These Ingredients make:

10 Portions

▢ 240 g black beans (from the can, well rinsed & drained)
▢ 100 g Oatmeal flour or spelt flour (type 630)
▢ 50 ml Plant drink (e.g. oat, soy or almond milk)
▢ 30 g Baking cocoa
▢ 1 Pinch Salt
▢ 100 g Applesauce or a ripe banana
▢ 100 g Agave syrup or maple syrup
▢ 40 g liquid coconut oil
▢ 70 g Dark chocolate

Instructions

Prepare the beans

Rinse the black beans thoroughly and drain.
Then process with a blender or hand blender until as smooth as possible.

Prepare the dough

Add applesauce (or banana), vegetable drink, coconut oil and agave syrup to the bean mixture.
Add the rolled oats (or flour), baking cocoa, baking powder and salt.
Mix everything into a smooth batter. The batter should be creamy, but not too runny.

Incorporate chocolate

Roughly chop the dark chocolate.
Fold 50 g of the chopped chocolate into the batter, set aside the remaining 20 g.

Baking

Line a small baking tin with baking paper or grease lightly.
Pour the batter into the tin and smooth it out.
Spread the remaining chocolate chips evenly over the dough as a topping.
Baking in the Airfryer: Bake at 160 °C for approx. 25 minutes.
Baking in the oven: Bake at 180 °C (top/bottom heat) for approx. 35 minutes.

Leave to cool & enjoy

After baking, leave the brownies to cool for at least 10 minutes, then cut into pieces and enjoy!

Notes

Tip:
The brownies taste even better the next day! They will keep for 3-4 days in an airtight container in the fridge - or you can simply freeze them.