Black bean cocoa brownies

Name: Black bean cocoa brownies
Total time: 45 min
Cuisine: American
Ingredients: 400g tinned black beans, drained and rinsed very well; 3 eggs; 50g cocoa powder; 80g erythritol; 60ml olive oil; 1 tsp vanilla extract; 1 tsp gluten free baking powder; 40g cacao nibs

Fudgy chocolate brownies with a secret base of black beans. Rich, soft and sweetened with erythritol.

Time45 min
LevelEasy
Costabout £0.27 a head
Oven180°C (160°C fan)

12 squares

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gtinned black beansdrained and rinsed very well
3eggs
50 gcocoa powder
80 gerythritol
60 mlolive oil
1 tspvanilla extract
1 tspgluten free baking powder
40 gcacao nibs

Method

1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
2
Blitz the beans, eggs, cocoa, erythritol, oil, vanilla and baking powder in a food processor until completely smooth.
3
Stir in half the cacao nibs.
4
Pour into the tin, smooth the top and scatter over the rest of the cacao nibs.
5
Bake for 25 minutes until set at the edges and just soft in the middle.
25 min
6
Cool completely in the tin before cutting into 12. They firm up as they cool.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.