When I first came across this black bean brownie recipe, I admit I was dubious. I am all for making an indulgent treat healthier (so you can eat more, right?) but using beans as a substitute for flour and butter? It just sounds odd! BUT when boredom and the urge for something sweet set in last night, it finally intrigued me enough to give it a go.

The recipe is gluten-free and vegan, and due to the beans they are higher in protein and fibre than standard brownies. They are wonderfully chocolaty with a gooey centre – just how I like my brownies. I have adapted the recipe from the Minimalist Baker. I had a 6 hole muffin tin so I made 6 larger brownies, but you can divide your mixture up to create smaller and more brownies.

Black Bean Brownies

• 240g Pack Black Beans
• 3 tbsp Coconut Oil, melted
• 3 heaped tbsp Cocoa Powder
• 2 tsp vanilla extract
• 8 tbsp/ 120ml/ ½ cup maple syrup
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp ground flax seeds mixed with 5 tbsp water
• Walnuts/Hazelnuts/ Raspberries/ Chocolate Chips, to top (optional)

1. Heat the oven to 180°C/ 350°F. Using a little coconut oil lightly grease a standard sized muffin tin.
2. Wash the black beans and drain thoroughly.
3. Add all the ingredients except for the toppings into a food processor or blender and blend until thoroughly mixed and smooth – abut 3 minutes.
4. Divide the brownie mix up into the muffin tin and top with your chosen toppings.
5. Bake in the oven for around 25 minutes until the sides look crispy and the middle has a little give.
6. Leave to cool for 15 minutes so the middle sets, take out of the tin and devour with a cup of Earl Grey tea.

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