A fabulously healthy dessert; packed with protein and fibre, it’ll make you wonder… “Why wasn’t I always making brownies this way?”
Ingredients
- 400g canned kidney beans (240g drained)
- 50g dark chocolate
- 40g olive oil
- 3 tbsp honey
- 50g ground almonds
- 4 medium free-range eggs
- 50g cocoa powder
- Pinch of salt
Method
Preheat the oven to 200.
Melt the dark chocolate over a pan of boiling water (or using the microwave, being sure to stir intermittently).
Drain the kidney beans and add them to a large bowl with olive oil and crush with a fork until they form a smooth paste. Don’t worry if there are chunks of kidney beans present, it’ll just add to the amazing texture, trust me.
Then combine your paste, melted chocolate and all other ingredients in a large bowl.
Pour into a square tin lined with baking paper.
Bake for 12-15 minutes. Serve warm
Tips For Affordability:
- Hot chocolate powder can replace cocoa powder.
- Use peanuts instead of almonds. You can ground them yourself by placing in a airtight bag and crushing them with a rolling pin (a great anger relief technique).
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