Beetroot brownies
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
Vegan black bean brownies
- Preparation and cooking time
- Prep: -
- Cook: -
- plus soaking and cooling
- Easy
- Serves 12
Skip to ingredients
- 3tbsp coconut oilplus extra for the tin
- 80g dates
- 80g walnutsroughly chopped
- 60g porridge oats
- 400g can black beansrinsed and drained
- 1 very ripe bananapeeled and roughly chopped
- 100g cocoa powder
- 100ml maple syrup
- 1tsp vanilla extract
- 1tsp bicarbonate of soda
- 2tsp baking powder
- ¼tsp salt
- 100g vegan chocolate chips
- icing sugarto serve
Nutrition: per serving
- kcal251
- fat14g
- saturates7g
- carbs23g
- sugars13g
- fibre4g
- protein6g
- salt0.54g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm square tin. Pit the dates and tip into a bowl. Pour 150ml boiling water over them and let them soak for about 20 mins. Heat a dry frying pan over a medium heat and tip the walnuts in. Toast for 3-5 mins until fragrant and lightly browned. Set aside to cool.
step 2
Drain the dates, reserving 1 tbsp of the liquid. Tip the oats into a food processor and blitz until finely chopped. Add the coconut oil, black beans, banana, cocoa powder, maple syrup, vanilla, bicarbonate of soda, baking powder, salt, and the drained dates. Pour in 1 tbsp of the date liquid. Blitz until smooth then stir in the walnuts and chocolate chips. Spoon into the tin and smooth out. Bake for 30-35 mins until set and leave to cool completely in the tin. Once cooled, leave overnight in the fridge to set (this makes them extra fudgy and easier to slice). Sift over some icing sugar to serve. Will keep chilled in an airtight container for up to three days.
