GLUTEN FREE · GOOD SOURCE OF FIBRE + PROTEIN

It is my firm belief that all brownies should be made from black beans. They create the perfect ooey, gooey texture and give the chocolate flavour an added depth without adding any bean flavour (don’t worry). Once you’ve tried black bean brownies you won’t want to make them any other way again.

Enjoy!

MAKES: 12 brownies

PREP: 5 minutes

COOKING: 35 minutes

TOTAL TIME: 40 minutes

INGREDIENTS

1 3/4 cups of black beans

2 flax eggs (2 tbsp ground flax + 6 tbsp water)

3 tbsp oil - vegetable, coconut, sunflower or canola are fine (you can also sub a mashed banana for a healthier option)

3/4 cup cocoa powder

1/2 cup brown, coconut or demerara sugar

1 1/2 tsp baking powder

1 tsp vanilla extract

pinch of salt

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@BlueOllis

METHOD

Preheat the oven to 180 celsius (356 fahrenheit).

Add all of the ingredients to a food processor and blend to form a brownie batter. Lightly grease a pan or brownie tray and fill with your batter. Add any toppings like crushed walnuts, pecans, sea salt, chilli flakes or peanut butter.

Bake for approx. 40 minutes or until a knife comes out clean. Keep checking in on your brownies as different ovens will cook at different speeds and you don’t want to overcook them!

Let stand and cool for 5 minutes before serving.