cocoa & bean brownie Made with blended black-eyed beans and cocoa, this school- friendly brownie is irresistibly moist with a rich, fudgy texture. Serves Prep tim Cook tim e e 12 persons 15 minutes 15 minutes INGREDIENTS 240g black-eyed beans 2 medium eggs 70ml olive oil 120g caster sugar 5ml vanilla extract 5g bicarbonate of soda 40g plain flour 30g cocoa powder HOW TO. 1. Soak and cook the black-eyed beans according to packet instructions, then drain thoroughly. 2. P reheat the oven to 180°C and line a baking tray with parchment paper. 3. Blend the black beans, eggs, olive oil, caster sugar, and vanilla extract until smooth. 4. Add the flour, cocoa powder, and bicarbonate of soda and mix until fully combined. 5. Pour the mixture into the lined tray and spread evenly. 6. Bake for 15 minutes or until set and slightly firm to the touch. 7. Allow to cool before slicing and serving. 28 Nutrition tip Creamy black-eyed beans, rich cocoa powder and vanilla combine to make a delicious brownie that’s suitable for schools. Better still, the beans make this recipe a source of fibre.
Download PDF file