Chilli and prebiotic bean brownies

MAKES 16

40 mins


A naturally sweet, fudgy chocolate bake made with fibre and prebiotic-rich black beans, antioxidant-packed cocoa and dates, with a gentle chilli kick and a crunchy granola finish for that added diversity.

4 .75 Plant Points

Ingredients

  • 1 tin black beans, drained and rinsed
  • ½ cup cocoa powder
  • ½ cup porridge oats
  • ¼ cup extra virgin olive oil
  • 2 large eggs
  • 8 soft, sticky Medjool dates, stones removed
  • 60ml strong brewed coffee, decaf or regular (you can use hot water if you prefer)
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • 1–2 red chillies, deseeded (adjust to your heat preference)
  • Pinch of sea salt
  • 60g dark chocolate chips
  • Small handful of granola (any flavour) for topping

Method

  1. Preheat the oven to 170°C (fan) and line a 20 × 20 cm baking dish with baking paper.
  2. Place the pitted dates in a small bowl and pour over the hot coffee (or water if using). Set aside for a few mins to soften.
  3. Add the black beans, eggs, cocoa powder, olive oil, oats, vanilla extract, baking powder, sea salt, and chilli to a food processor.
  4. Add the soaked dates along with the coffee (or water), then blend until smooth, scraping down the sides as needed.
  5. Remove the blade and stir in 50g of the chocolate chips. Spoon the batter into the prepared tin and smooth the surface.
  6. Sprinkle over the remaining chocolate chips and a small handful of granola.
  7. Bake for 18–20 mins or until set.
  8. Allow to cool completely before cutting into 16 squares (if you can wait that long), and enjoy!

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