<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1660774293967294&amp;ev=PageView&amp;noscript=1">

    Black bean and dark chocolate brownies


    Serves 6
    Prep 10 mins
    Cook 20 mins

    These to-die-for brownies are the ultimate indulgence, and can be enjoyed in place of your menu plan snacks. 


    • 400g tinned black beans, drained and rinsed well
    • 80g whole rolled oats
    • 60g dark chocolate chips, plus another 30g to top
    • 1 jumbo egg
    • 3 tbsp light extra virgin olive oil
    • 1/2 cup low-fat or high protein milk
    • 1/4 cup unsweetened cocoa powder
    • 2 tbsp brown sugar
    • 2 tsp vanilla extract
    • 1 tsp baking powder
    • Pinch sea salt


    Preheat a fan forced oven to 180°C.

    In a food processor or blender, process the oats 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.