Fudgey Black Bean Brownie

GF, DF and nut free brownie 

This brownie tastes like the real deal. It is rich, decadent but also packed with protein and iron! It also happens to be dairy free, gluten free and refined sugar free which makes it the perfect addition to your toddler's or preschooler’s lunchbox or for you to enjoy too.

This would have to be one of my most popular recipes I’ve shared and it never lasts long in our house. Hope you love it as much as we do!

Suitable from: 12 months

Prep time: 5 minutes

Cook time: 20-25 minutes

Allergens: egg

Freezer friendly & lunchbox friendly

INGREDIENTS:

• 1 can of black beans, drained and rinsed 

• 1 tsp vanilla extract

• 1/3 cup coconut oil, melted

• 1/4 cup pure maple syrup 

• 2 eggs

• 1/4 cup coconut sugar

• 1 tsp baking powder 

• 1/4 cup raw cacao powder

• Pinch of salt 

• 1/2 cup dark chocolate chips 

METHOD:

Preheat your oven to 180 degrees celsius (bake).

Add the black beans, vanilla extract, melted coconut oil, maple syrup to a high powered food processor/blender and blend until combined.

Add the eggs, coconut sugar, baking powder, salt and cacao then blend until smooth. Add the chocolate chips to the food processor and stir to combine.

Pour the mixture into a lined tray (ideally 20cmx20cm) and sprinkle some more chocolate chips on top for good measure.

Then pop in the oven and bake for around 20-25 minutes (depending on how fudgey you want it).

Allow to cool before slicing. 

To store:

Store in an airtight container for up to 4 days or in the fridge if desired. You can also freeze half the batch.