Black bean brownies

Black beans replace the flour in this recipe for a lovely dense, dark chocolate brownie

Months ago I saw a recipe for black bean brownies and was intrigued about what they would be like so I finally gave them a go! Black beans are high in protein and fibre and very good for you, and you would never know once the brownies are cooked that they are in there! After speaking to my consultant, I decided to syn the black beans as if they were flour, as this could be classed as a tweak, so the syns in the recipe reflect this and do not count the beans as free.

Next time I do these I think I will try them with some orange extract and zest which I think will be gorgeous!

My Recipe

Serves: 16

Syns: 6 per brownie

Healthy Extra: none

Ingredients

1 can black beans, drained and rinsed
2 eggs
3 tbsp sunflowerr oil
75g good quality cocoa powder
50g brown sugar
1/2 tsp salt
2 tsp vanilla extract
1.5 tsp baking powder
30g small milk chocolate chunks

Method

Preheat oven to 180c
Whizz up all the ingredients in a mixer
Line an 8 inch square cake tin with greaseproof paper and spray with frylight
Spoon the mixture into the tin, and smooth over the top
Evenly sprinkle over the chocolate chunks
Bake for 15-20 minutes until risen and crispy on top
Divide into 16 squares

Additional Info

Beautiful served with raspberries and fat-free creme fraiche

7th October 2015

Cakes | Comfort | Entertaining | Family | Recipes | Snacks | Sweets | Treats | Vegetarian

Black bean brownies