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–+ servings

Black Bean Brownies

Delicious, lunchbox-friendly Black Bean Brownies that are high in protein and fibre, egg-free, sugar-free, and nut-free—perfect for kids and sneaky veggie baking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Snack
Servings 6

Equipment

Ingredients
  

  • 250 g tinned black beans or tinned chickpeas rinsed & drained
  • 25 g oats
  • 100 g light tahini or greek yoghurt
  • 1 medium ripe banana or half cup of applesauce or 1 egg
  • 1.5 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1 ½ teaspoon vanilla extract
  • 1 ½ tablespoon honey
  • 50 g chocolate chips
  • 100 g frozen raspberries

Instructions
 

  • Preheat the oven 170c fan. Line an 8 inch square tin with parchment paper.
  • To make the batter, blend the black beans, oats, tahini, banana, cocoa powder, baking powder, vanilla, half the choc chips and honey.
  • Pour the mix into the tin, smooth out with a small spatula or the back of a spoon.
  • Sprinkle over the rest of the chocolate chips and raspberries, push them into the batter.
  • Bake for 25-30 minutes, test it with a skewer. **If still very soft cook for a bit longer as ovens vary.
  • Leave to cool and slice into 9 squares.
  • Lunchbox- I like to pack in a small pot with yoghurt and a spoon
  • Storage: Store in an airtight container for 3 days.Freezer for 3 months. Defrost in an airtight container for 1-2 hours.
Keyword Brownie, Lunch Box
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