Black bean brownies
- Portion size: Makes 9
- Prep time 10 min. Cook time 25 min
- Difficulty: easy
Beans aren’t just for savoury recipes, as these joyful black bean brownies prove. They have a little bit of welcome Mexican-inspired spice too. Here’s why they’re a must make…
- Perfect texture: Adding black beans to brownie mix might sound strange, but they add heaps of moisture and structure, resulting in a fudgy texture without flour (making the brownies naturally gluten free).
- Easy bake: Whizz the ingredients into a batter and bake – they couldn’t be simpler. Don’t worry, they don’t taste like beans!
- Extra goodness: Beans are nutrient dense – one of the best natural sources of dietary fibre and a rich source of protein and complex carbohydrates.
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Ingredients
- 400g tin black beans, drained and rinsed
- 3 large eggs
- 100g unsweetened cocoa powder
- 150g caster sugar
- 60ml vegetable oil
- 1 tsp vanilla extract
- ½ tsp baking powder (gluten-free if needed)
- ¼ tsp fine salt
- 1 tsp chipotle chilli flakes (optional)
- 1 tsp ground cinnamon
- 50g chocolate chips (milk, dark or white chocolate)
Specialist kit
- 20cm x 20cm baking tin
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Method
- Heat the oven to 180ºC/160°C fan/gas 4 and line the baking tin with baking paper. Add the beans and eggs to a food processor, whizz until smooth, then add the remaining ingredients (except the chocolate chips) and pulse until combined.
- Scrape the batter into the baking tin (it’s relatively thick, so use a silicone spatula to get every last bit), then smooth out the top. Sprinkle over the chocolate chips, then bake for 25 minutes or until a knife comes out clean when pushed into the centre. Leave to cool completely before slicing and enjoying with a cuppa.
Nutrition
- 275kcals Calories
- 14g (3.8g saturated) Fat
- 8.9g Protein
- 25g (18g sugars) Carbs
- 7.3g Fibre
- 0.2g Salt
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