Nothing says ‘holiday’ like snacking on fudgey, nutty brownies during a summer road trip. If you have a spare can of Black Beans in the cupboard, adding them to a recipe can be an easy way to pack an anti-inflammatory and high protein punch to a delicious travel treat.
Whether you’re planning travel-appropriate snacks for an upcoming holiday, or just looking to try a new spin on a classic dessert, Vicki Foord, Accredited Practising Dietitian, has the perfect recipe for you. Bon appetit!
Black Bean Brownies
Ingredients:
- 200g best-quality dark chocolate, roughly chopped
- 200g unsalted butter, chopped
- ¾ cup brown sugar
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 400g can Black Beans, rinsed and drained well (anti-inflammatory ingredient)
- ¾ cup plain flour
- ¼ cup cocoa
- ¾ cup pistachio nuts, roughly chopped (anti-inflammatory ingredient)
Method:
- Preheat oven to 180°C (160°C fan-forced). Grease and line the base and sides of a 18cm x 28cm slice pan with non-stick baking paper.
- Melt butter and chocolate in a large heat-proof bowl in the microwave on medium setting for 2 minutes. Add sugar and stir well to dissolve any lumps. Add eggs and vanilla extract.
- Puree the black beans using a food processor. Add pureed beans into the chocolate mixture, beat until well combined.
- Sift flour and cocoa powder in a separate large bowl. Add into the chocolate mixture and fold in ½ the pistachio nuts. Pour mixture into the lined baking pan. Sprinkle with remaining pistachio nuts.
- Bake for 25 minutes, or until the top is slightly risen and starting to crack. Remove from the oven and leave to cool completely before cutting into squares.
|
Nutritional Information |
per serve |
|
Energy |
889 kJ (211 cal) |
|
Total Fat |
13g |
|
Saturated Fat |
7g |
|
Carbohydrate |
22g |
|
Sugar |
13g |
|
Fibre |
2g |
|
Sodium |
30mg |
|
Protein |
4g |
About the author
Vicki Foord is an Accredited Practising Dietitian (APD), Sports Nutritionist and the Founding Director of Eat for Wellness, a private practice based in Melbourne. With over 9 years’ experience in nutrition, Vicki has a special interest in weight loss management and has helped many individuals achieve their health and well-being goals. Her other areas of expertise include diabetes management, gut health, IBS management (Monash University Low FODMAP certified) and Pre/Postnatal Nutrition.
With a father as a chef, Vicki spent the majority of her time in the kitchen. She loves cooking, experimenting with new foods, developing recipes and motivating others to eat well and stay well.