- Find a store
- SHOP ONLINE
Rum & Raisin Black Bean Brownies
Get ready for a sweet taste sensation! Gooey chocolate brownies baked with black beans mean you can satisfy your sweet tooth without compromising your health goals.
Rum & Raisin Black Bean Brownies are a healthier take on the usual fat-filled brownies, without skimping on the flavour.
Swap out chocolate for whole raisins instead so you can eat them without guilt.
Recipe and image by Jo Ross @healthyeating_jo
INGREDIENTS
Brownie Ingredients
- 240g Black Beans, cooked
- 1 tbsp Organic Buckwheat Flour or Organic Plain Wholemeal Flour (optional*)
- 45g cup Rolled Oats, ground into flour
- 2 tbsp Organic Raw Australian Carob Powder
- 80ml Maple Syrup
- 30g date/raisin paste (blended Medjool dates, raisins and water)
- 2 tsp vanilla extract
- ½ tsp Baking Powder
- ¼ tsp Fine Celtic Salt
- 80g Carob Buttons, roughly chopped (optional)
Frosting Ingredients
- 55g date/raisin paste
- 3/4 cup baked sweet potato
- 1 tbsp oat flour (optional thickener)
- 2 tbsp Organic Raw Australian Carob Powder
- ½ – 1 tsp vanilla or rum extract (to taste)
TIME
40 Minutes
SERVES
8 - 12
DIFFICULTY
METHOD
Preheat fan forced oven to 160°C.
1Add all ingredients into a food processor except for carob buttons. Pulse to mix, then blend until smooth.
*Add flour if you like your brownies more cakey than gooey.
2Add the chopped carob buttons to the mixture and stir through, reserving a handful to sprinkle over the top.
3Spoon into a lined baking tin and press to flatten.
4Sprinkle with reserved carob buttons and press down gently.
5Bake in the oven for 20 minutes or until cooked to your liking.
6To make the frosting, mix or blend all ingredients until smooth.
7Allow the brownies to cool before frosting.
8Slice into the desired serving size, then serve.
9Snacks
WHERE TO
FROM HERE?
