Black bean brownies recipe by Little Cooks Co
You'll want to make these black bean brownies again and again! Perfect for bite-sized snacks and for little hands.
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Black bean brownies
Black bean brownies recipe by Little Cooks Co. You'll want to make these brownies again and again! Perfect for bite-sized snacks and for little hands.
Brought to you by Little Cooks Co
Ingredients
- 200 g oat flour
- 120 ml warm water
- 80 g black beans ((160g cooked weight))
- 80 g dates
- 80 g butter or coconut oil
- 50 g honey ((or agave syrup if vegan))
- 20 g raw cacao powder
- 20 g cacao nibs
- 2 tsp vanilla essence
Instructions
1
Cover the black beans with water in a saucepan and cook for 50 minutes on a low/medium heat. Boil rapidly for the first 10 minutes. Once cooked, preheat the oven to 180ºC/Gas Mark 4.
2
Strain the black beans, then add to a blender or food processor with the dates and 120ml (4¼floz) warm water. Whizz for a few seconds until it becomes thick (add a little water if the mix is difficult to blend) – a few lumps are ok!
3
Transfer to a mixing bowl. Measure 80g (3oz) oat flour and add it to the mixing bowl with the cacao powder.
4
Next, measure out 50g (1¾oz) of butter or coconut oil and melt on a low heat before adding to the mixture.
5
Mix thoroughly, then transfer to a baking tray lined with parchment paper. Shape the brownie dough into a 1cm (½in) thick square with a spatula.
6
Next, make the cookie dough by mixing together the remaining 120g (4¼oz) oat flour, 50g (1¾oz) honey, cacao nibs, vanilla and 30g (1oz) butter or coconut oil (melt as per step 4).
7
Spread the mix onto your other piece of parchment, fold the paper in half and roll it into the shape of your brownie.
8
Carefully place it on top of the brownie, and slowly peel off the parchment paper. Gently push the cookie dough into the brownie so it sticks (reshape if needed).
9
Bake for 15 minutes and cut into small squares once cool enough to touch!
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