There’s something very cosy about baking up a storm in your kitchen. A chocolate brownie is a time-honoured classic, but it doesn’t score many health points. Low in fat, with no added sugar and gluten-free (if a gluten-free baking powder is used), this chocolate brownie recipe makes a great healthy treat. The secret ingredient is canned black beans! You won’t taste them, but they create a fudgy texture in place of the usual flour. Just ensure you rinse them thoroughly as per the instructions below.
Ingredients
Method
Preheat oven to 170°C (fan-forced). Line a shallow 23cm square baking tin with baking paper.
Put the beans, cocoa, coffee, sugar substitute, vanilla extract, eggs and yoghurt into a large bowl. Use a handheld blender to blitz until smooth (alternatively you can do this in a small food processor). Add the baking powder and blitz again.
Quickly tip the mixture into the lined tin and bake for 25-30 minutes or until set. Set aside in the tin to cool for 5 minutes. Transfer to a wire rack to cool completely. Remove the baking paper and cut the brownie into 16 squares.
Keep the brownie in an airtight container in the fridge for up to 3 days.
PER SERVE 478kJ (114Cal), protein 6g, total fat 2g (sat. fat 1g), carbs 18g, fibre 2g, sodium 66mg • Carb exchanges 1 • GI estimate low • Gluten-free option
Nutritional info
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