This recipe started as the chocolate muffin recipe in my previous blog, however thanks to some inspiration from an online group member, and a few tweaks, this recipe works so much better as a brownie... and I have cut the sugar content massively. Those of you who love a chocolate kick but want to cut down on the amount of sugar you are consuming, please give these a go. Don't think about the ingredients, and certainly don't tell your friends and family what they are, until they have tried them. It always amazes me how afraid people are to try new things- YES! you can have black beans in a brownie, the same way you can have carrots in a carrot cake (as a secondary school teacher, the number of strange looks on kids faces I have seen when I tell them that carrot cake contains actual carrots and cheese cake contains cheese, is unbelievable!). Give them a go and see for yourself, you won't regret it!
Ingredients (makes a tray of 24 little squares)
2 x Cans of black beans, washed and drained well (to remove any soapy water)
6 tbsps of cacao powder (cocoa powder will also work)
80g porridge oats (whizz these in the blender to start)
4 tbsps of maple syrup
12 pitted dates
4 tbsps melted coconut oil
4 tsps vanilla extract
2-4 tbsps almond/ coconut milk (or milk of your choice)
1 tsp baking powder
1. Preheat the oven to 180C
2. Whizz the oats in the blender then add all the additional ingredients, except the milk, and blend.
3. Add 2 tbsps of the milk and blend again- you want to get a thick but spreadable mixture (don't make it too runny). If still very thick, add the other 2 tbsps of milk and blend again.
4. Line a baking tray with baking paper and add the mixture. Spread out evenly.
5. Bake in the oven for 16-20 minutes until cooked (I always turn my tray at 16 minutes for the last 4 minutes).
6. Leave to cool and cut into 24 little squares.
This keeps well in the fridge for up to a week (when it lasts that long!). It can also be frozen in little squares perfect for big and little people's lunchboxes :)