Who doesn’t LOVE brownies?
While these aren’t as fudgy-sweet as a standard brownie, they are a whole lot healthier and have a delicious rich chocolate taste with an earthy undertone, and are just sweet enough. They don’t last long in our fridge and favourite fillings are either peanut butter, raspberries or raspberry jam depending on who is calling the shots.
Bean brownies are very easy to make, needing only the blender, easy to cut, and last super well in a lunchbox. I do not know what courgette does, but it went in once by chance, and somehow adds to the texture.
The texture of these brownies swings between cakey and fudgey depending on whether apple sauce or apple is used. Apple sauce delivers a slightly drier brownie, which is what we prefer, but when I use uncooked apples (a medium sized cooker) and they come out a little more like a fudge brownie no one complains much!
These brownies get grabbed as snacks, go into lunch boxes, serve as breakfast in a hurry or (my own personal favourite) are lovely crumbled on top of raspberries and yoghurt and sprinkled with coconut.
Try them and enjoy.
- 1.5 cups cooked black turtle Beans or 1 can drained black beans
- 3 large eggs
- 1/2 zuccini/courgette
- 1/2 cup apple sauce
- 1 cup pitted medjool dates or soaked dates
- 2 inches vanilla bean seeds or 1tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup oats
- 1/2 cup mixed flaxseed
- 1/2 cup walnuts
- pinch of salt
- 1 1/2 tsp baking powder
- Combine the eggs, black beans, dates, apple sauce, zucchini and vanilla in a blender until very smooth.
- Add the cocoa powder, oats, salt and flaxseed and blend again.
- Add the walnuts and baking soda and pulse quickly the walnuts are broken down a little.
- Pour into a lined tin.
- Bake in a lined tray at 150 for 25/30 mins or until toothpick comes out clear.
- Take out of oven, leave to cool on a wire rack for a few minutes.
- Mark into 15 squares and leave to cool fully before removing from tin.