Black bean and dark chocolate brownies

Sweets & Desserts
Prep   10 min
Cook   20 min
  • Black beans, canned, drained, 400 g, drained
  • Rolled oats, raw, 80 g
  • Dark chocolate chips, 90 g, reserve 30g to top
  • Eggs, raw, 1 60g egg(s)
  • Olive oil, extra virgin, 3 tablespoon(s)
  • Reduced-fat milk, 2% fat, ½ cup(s)
  • Cocoa powder, ¼ cup(s)
  • Brown sugar, 2 tablespoon(s)
  • Vanilla bean extract, 2 teaspoon(s)
  • Baking powder, 1 teaspoon(s)
  • Sea salt, 1 pinch(s)


Preheat a fan forced oven to 180 .

In a food processor or blender, process the oats to into a flour. Place to one side.

Combine the black beans and olive oil in the food processor or blender, and process until it forms a paste. You shouldn’t have any chunks or whole beans left, as this will affect the consistency of the brownie.

Return the oat flour to the food processor, along with the bean paste, baking powder, sea salt, cocoa powder, brown sugar, egg, and vanilla extract. Process, slowly pouring the milk in until it forms a batter.

Meanwhile, create a double boiler by placing a glass bowl over a saucepan with a little water in it. Heat over a medium-high flame until the water is boiling. Add 60g dark chocolate to the bowl and stir regularly until it is melted. Once melted, slowly pour the chocolate into the batter and mix through.

Pour into a 20cm x 20cm square baking tray (or similar) lined with baking paper. Top with the remaining 30g of dark chocolate chips.

Bake for 20-25 minutes or until cooked through. Leave to cool before slicing into six even portions.

Nutrition facts per serve
Makes 6 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.5
Bread & Cereals0.5
Healthy Fats & Oils2
Protein9.2 g
Total fat15.2 g
- Saturated fat5.7 g
Total carbohydrates32.7 g
- Total sugars14 g
Fibre6.9 g
Sodium750 mg
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