Ash from @ashleigh.cooks has created these rich, fudgy mini brownies with a secret ingredient: black beans! They blend really well into a yummy, chocolatey batter, with a dense brownie texture without an overpowering bean flavour.
Made with no flour and sweetened with maple syrup, they're packed with fibre and a little extra protein, and they're just the right size for lunchboxes and after-school snacks. Plus, they're freezer friendly, so you can bake a big batch and pull them out of the freezer as needed!
Why it's a lunchbox win
approx. 9gProtein per 2 minis
approx. 4gFibre per 2 minis
No flourMaple sweetened
Per 2 mini brownies: approx. 9g protein, 4g fibre.
Ingredients
- 1 x 400g tin black beans, drained, rinsed and patted dry
- 2 eggs
- 45g (3 scoops) Unrefined Nutrients Kids Immune Protein (Cacao Cavalry)
- 1/2 cup (50g) rolled oats
- 1/4 cup (60g) full-fat Greek yoghurt
- 1/4 cup (60ml) maple syrup
- 2 tbsp (40ml) extra virgin olive oil
- 1 tbsp (20ml) cacao powder (see notes)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt flakes, plus extra to sprinkle (optional)
- 40g dark chocolate, chopped (or chocolate chips), plus extra for the top
Method
- 01Preheat the oven to 180°C fan-forced.
- 02Place 2 x silicone mini muffin moulds on a baking tray.
- 03Blitz the oats in a food processor until fine and floury.
- 04Add the remaining ingredients to the ground oats (except the chocolate).
- 05Blend until completely smooth, scraping down the sides a few times.
- 06Stir the chopped chocolate through, with a wooden spoon.
- 07Spoon the batter into the mould, filling each hole almost to the top. Add a few extra chocolate pieces (or chips) on top and finish with a pinch of sea salt flakes (if using).
- 08Bake for 10 minutes, until a skewer comes out with a few moist crumbs. They'll look slightly soft in the middle and will set once cooled. This gives them a lovely, fudgy texture.
- 09Cool in the mould for 10 minutes before popping them out. Finish cooling on a wire rack.
🥄 Cacao swapIf you don't have cacao, regular or Dutch-processed cocoa works too, at the same amount.
🍫 Chocolate tipChocolate chips work too, but a block of dark chocolate is often cheaper, especially when it's on special. Just roughly chop it, if you do buy a block.
📦 StorageKeep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Pack them straight from the freezer into a lunchbox, and they will thaw by lunchtime.
💛 More recipesMade these? Tag @ashleigh.cooks and @the__unrefined, we love seeing your creations! For more ideas, browse our recipes for the whole family.
