Needing a fun recipe that uses up tins of beans? These brownies are surprisingly good! Black beans provide a brilliant alternative to flour their flavour being subtle and colour rather fitting. However, you can also use other legumes such as chickpeas or butter beans. This recipe is simple and flexible; I’ve included a few suggestions of ingredient alternatives so if you don’t have everything at home (hopefully) there is no need for a trip to the shops. Not only will these brownies warm your soul but they will also nourish your body – the main ingredients being wonderfully nutritious legumes which are high in fibre plant, protein and vitamins and minerals. This recipe is also a great one for getting kids involved in – it’s easy, fun and what a way to increase the family’s intake of legumes!

To make a small brownie slab, you need:

A loaf cake tin or small square/rectangular cake tin (Note: These ingredients make an amount that is suitable for filling a small tin ie. the size of a loaf tin. If you only have a larger slice/brownie tin I’d suggest doubling all)

  • 1 x 400g tin of black beans (or an alternative such as chickpeas or butter beans)
  • 3 eggs
  • 3 Tbsp. oil (olive, canola or coconut)
  • 1 tsp. vanilla essence
  • 1/3 cup cocoa (or cacao) powder
  • 1/3 cup sugar (you could also use brown sugar or maple syrup)
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • A pinch of salt
  • A few handfuls of frozen blueberries (or other berries)
  • ~ 1/4 cup dark chocolate, roughly chopped

A few other ingredient suggestions:

  • Nuts (e.g. walnuts, almonds, pistachios, pecans, macadamias, peanuts)
  • coconut
  • Swirls of nut butter (if keen to add nut butter I suggest adding dollops to your mixture after pouring it into your tin, then swirling the dollops around a bit with a fork)

To make:

Preheat oven to 170 degrees Celsius and grease a loaf or small slice tin. I find that a loaf tin was the right size for the amount of mixture that this makes.

Drain and rinse your tin of beans and place in a blender/food processor with your oil and blitz to create a semi-smooth texture. Spoon the beans into a bowl, add your eggs and vanilla and mix until well combined.

In a separate bowl, mix together your cocoa powder, sugar, cinnamon, and baking powder. Then add the dry ingredients and your chocolate to the wet ingredients and mix with a wooden spoon or whisk until smooth.

Add your blueberries, stir through then pour your mixture into your tin and bake for 30-35mins. I suggest testing at 25mins (using a skewer). For a fudge-like brownie, you still want a little moisture in the middle.

Once ready, remove from oven and allow to cool before removing from tin and slicing. These freeze well so I always like to store some in the freezer to enjoy at a later date.

I hope you enjoy these. Happy baking!

 

Lara x

 

 

2 Thoughts on “Black bean and blueberry brownies”

  • Thank you Lara! I have been wanting to try a ‘bean’ cake for a while and thought I’d try this – it turned out really well. I used Cannelini beans instead of black beans, and added ~1/3c of raspberries and a handful of pistachios. I love this recipe because I feel confident I can try different things and it will work! I took the cake out at 27mins, but I do have quite a hot oven. Thanks again, love it 🙂

    • Hello Lovely one, I’m glad you liked this and thank you also for the baking time feedback/thoughts! Very true about ovens being different, I’ve adjusted the recipe, and look forward to hearing about other bean baking adventures you may have :);) Lots of love to you xx

Leave a Reply

Your email address will not be published. Required fields are marked *