Simple and delicious healthy recipes

Raspberry Bean Brownies

Raspberry Bean Brownies

A Kiwi friend of mine passed this recipe on to me and she said she found it from a New Zealand chick’s blog but she can’t remember who. So I tried to google search to find out who to credit this recipe to but I had no luck. This isn’t my recipe, but seeing as I can’t find the original owner, I thought I would write it up again and hopefully one day I will find out who it is. Thank you whoever you are, this is delish. Made these a couple of times now and they are a hit.

Raspberry Bean Brownies

Ingredients:

500g tin red kidney beans, drained and rinsed
¼ cup (60ml) coconut oil
3 tbsp (50ml) maple syrup
100g 70% cacao or higher dark chocolate
1 tsp baking powder
2 eggs
Fresh raspberries

Method:

Preheat oven to 160°C and line a small baking tin with baking paper.

In a double boiler, melt the chocolate, coconut oil and maple syrup and stir until smooth.

Place the chocolate mixture, kidney beans, baking powder and eggs into a food processor or blender and blend until smooth. Scrape the sides of the mixer with a spatula and blend again.

Pour the batter into the baking tin and scatter the raspberries on top.Bake for 20-25 minutes.

Remove from the oven and allow to cool for at least 20 minutes before cutting into squares.

 

Thermomix Instructions:

Preheat oven to 160°C and line a small baking tin with baking paper.

Place the chocolate, coconut oil and maple syrup into the mixing bowl and set to 2 min/50°C/speed 3.

Add the kidney beans, baking powder and eggs and set to 10 sec/speed 6.

Scrape the sides of the mixer with a spatula and blend again 10 sec/speed 6. If the batter still has chunks in it repeat this until totally smooth.

Pour the batter into the baking tin and scatter the raspberries on top.

Bake for 20-25 minutes.Remove from the oven and allow to cool for at least 20 minutes before cutting into squares.

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