I found this recipe on instagram during the week and was so excited to make them! However, one of the main ingredients in the original recipe was black beans which I failed to come across in Tesco yesterday so I compromised and bought a can of red kidney beans instead (my friend thought I was crazy!).

Today, just before going ahead with making these brownies, I stared at the can of red kidney beans because I wasn’t sure if I should chance it or not seeing as the recipe had black beans so I put the can back in the cupboard. A few minutes later I came back and decided to give it a go because how bad could they turn out right?

This recipe was very easy to make, literally threw everything in the food processor, not giving the measurements much attention as I was so afraid of how they would turn out. Once all the ingredients were processed, things started to look good.. Into the oven and about 20 minutes later I decided to take them out. After letting the brownies cool for a while, I cut them up into squares and had my first taste…

And GUESS WHAT?! They tasted GREAT! Extremely moist and melt-in-the-mouth delicious! I even tricked my sister into trying one (my toughest critic) and without telling her that there was red kidney beans in the recipe, she tried one and after a while I asked her what she thought and she was convinced they were just like normal brownies… *victory dance* 🙂

These brownies are really so healthy. They are a great source of plant protein, fibre, iron, potassium, magnesium, folate and antioxidants! They’re a great recipe for anyone that is gluten-free, dairy-free or vegan as the oats and chocolate can be adjusted to your needs.

I’m so excited about this recipe and so excited for you all to try it so here it is:

Ingredients

• 1 15-oz can (Net weight 400g/Drained weight 240g) of black beans/ red-kidney beans (drained and rinsed very well)
• 3 tbsp cocoa powder/herbalife chocolate formula 1
• 1/2 cup oats
• 1/4 tsp salt
• 1/3 cup agave syrup/honey/maple syrup
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 200g of chocolate chips

Method

1. Preheat oven to 180°C.

2. Combine all the ingredients except for the chocolate chips in a food processor, and blend until completely smooth, so blend really well.

3. Stir in 3/4 of the chocolate chips, then pour into a greased 8×8 pan (I used grease proof paper for lining the pan).

4. Sprinkle the rest of the chocolate chips on top.

5. Cook the brownies in the oven for 20-25 minutes but keep an eye on them because temperatures of ovens differ.

6. Then let cool for at least 10 minutes before trying to cut them into squares.

7. Makes between 9-12 brownies.

These brownies were perfect warm after coming out of the oven so if you want them later on, heating them up slightly will probably enhance their taste.

Would make a great dessert warm served with some chocolate and toasted almond nobó ice-cream (Going to try this later!)

Also if anyone tries this recipe with the black beans before I do, I would love to know how they turn out 🙂

Enjoy 🙂

Tee x