These moist and crumbly gluten-free brownies are completely delicious and you’d never know they were made with black beans! A food processor isn’t essential here but it certainly helps. Once baked, leave to cool completely before removing from the baking pan and cutting.
400-g can black beans, drained (if not making in a food processor, mash these with a fork until as smooth as possible)
A pinch of salt
1 teaspoon vanilla extract
80 ml vegetable oil
30 g unsweetened cocoa powder, plus extra for dusting
60 g porridge oats
100 g soft brown sugar
1 tablespoon runny honey
40 g any chocolate chips
25 g hazelnuts, chopped
15 x 20-cm/6 x 8-inch baking pan, lined with parchment paper
a food processor (optional)
Makes about 12
Preheat the oven to 180°C fan/200°C/400°F/Gas 6.
Blend together the black beans, pinch of salt, vanilla extract and vegetable oil in the food processor until smooth. Crack the eggs into the puréed black bean mixture and pulse a couple of times to combine.
Add the cocoa, oats, sugar and honey to the mixture and pulse again until combined. Fold in the chocolate chips and hazelnuts and pour the mixture into the lined baking pan. Bake in the preheated oven for 18 minutes.
Remove from the oven and leave to cool thoroughly in the pan. Dust with extra cocoa powder, then remove from the pan and cut into 12 pieces to serve.
This recipe is from Canned by Theo A. Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.