Left: Alby with me in the kitchen making our weekly batch of black bean brownies. Right: I actually make two batches at a time and freeze the second batch as back up.
I’m always looking for healthier alternatives for my family when it comes to treats, and when I came across this recipe for brownies I was so impressed, it fast became a firm favourite in our house. Its base is a can of black beans, yes, black beans!
It’s what I would call a healthier brownie, as there is no refined sugar, it uses maple syrup as the sweetener, oats rather than flour and includes olive oil, and of course the black beans. It’s so dense and rich, and I promise you can’t taste the black beans.
I have always been wary of sugar for our children, but recently I found out I had high cholesterol and pre-diabetes (that’s another story). I came across the original recipe for these brownies from Supermarket Swap on Instagram (I love their account and find their grocery advice really helpful) and showed my dietician, who made some changes to the recipe with sugar and cholesterol in mind.
I make the black bean brownies for our weekly lunchboxes and I even made a big batch for Alby’s 4th birthday to share with his kindergarten class – it’s such a great recipe for children and with the black beans and oats, it’s high in fibre.
It’s such a relief knowing we can all have a treat that isn’t bad for us.
Enjoy! Kara x
Left: Sneaking an extra piece. Right: The recipe card for you to make it.
