So you’re probably wondering what’s so magical about these brownies. And truth be told I could write a whole book on the topic.
The secret to the magic is taking a humble can of black beans and turning them into a decadent deeply chocolately treat.
It also happens to be nutritious (thank you eggs and beans), and nut free, so they’re fine for school.
Yes there is some sugar but it’s not enough to send you on a blood sugar roller coaster.
And you can have them ready in literally 20 minutes.
See… I told you they were magic.
Magical Lunchbox Brownies
Ingredients
- 1 can black beans (400g / 14oz)
- 40 g cocoa powder
- 150 g brown sugar
- 70 g olive oil
- 4 eggs
- 1 teaspoon vanilla extract
- 150 g chocolate chips
Instructions
- Crank your oven to it's highest setting. Line a rectangular tin approx 16x26cm (6x10in) with baking paper.
- Place black beans, cocoa, brown sugar and oil in a large jug or bowl. Using your stick blender puree the beans (or you can do this in a food processor) or mash beans with a fork until as smooth as possible. Add eggs and vanilla and mix until well combined.
- Pour the mixture into your tin. Sprinkle over the chocolate chips.
- When the oven is preheated. Pop the brownies in the oven. Bake for 10 minutes or until puffed up a little and set in the middle - you want these brownies cooked through. They should feel springy.
- Cool in the tin for at least an hour but preferably longer before cutting into squares. You can speed up the process by refrigerating. Cut into 12 pieces.
Nutrition
Note: Only the ingredient quantities on the left column adjust with the converter. The g/oz ingredient quantities on the right for the black beans aren’t converted.
Variations & Substitutions
plan-B (pantry) – this is a pantry recipe!
no black beans – white beans or chickpeas work well too. You could replace with 250g (9oz) almond meal (almond flour) if the bean thing freaks you out 🙂
dairy-free -use dark chocolate chips.
buttery – replace olive oil with melted butter.
sugar-free – replace sugar with golden stevia granules or your favourite sugar substitute.
different sugar – white sugar works. You could use maple syrup (I’d reduce the eggs to 3 to make up for the extra liquid).
different topping – I love them with pecans or walnuts or almonds or sunflower seeds by my boys like the extra hit of chocolate best. A swirl of peanut butter is really good too.
Waste Avoidance Strategy
black beans / cocoa powder / brown sugar / olive oil / vanilla extract / chocolate chips – keep them all in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Prepare Ahead
Yes! These are best when they’ve had time to chill in the refrigerator. Will keep in the fridge for 2 weeks or can be frozen.
Add to my Old Favourite Recipes
Hi Jules
Been wanting to make these. You drain the beans correct?
And I’m confused about the US customary measurements =/
Thanks for your help!
Yes Melissa drain the beans!
Do you have a food scale to measure the ingredients in oz? That will make it much easier.
I would like to avoid cans and rather use dry beans. Is it enough to soak them and then bake or do I need to soak the beans, precook them and then bake?
Thanks for your help!
You’d definitely need to precook the beans Irina 🙂
These are great. I made these last night for my kids lunch boxes today. They are yum. Yes a sugar hit without going over the top. I’m excited to put something in their lunch box that has protein and fibre!
I know Nadia 🙂 IT’s a total win win
I would probably choose your almond flour option, given my unhappiness with something chocolate I made with avocado (I love avocados but hated what they did to the flavor of whatever I made). It seems to me that one could also use an erythritol-based sweetener (I like the monk fruit one), and that would cut the carbs, as would the almond flour. I just might have to try these.