- 12
- 10 mins
- 25 mins
Ingredients
- 1 cup small flake, large flake or quick oats
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 tbsp instant coffee (optional but recommended)
- 2 14oz cans kidney or black beans
- 3 tsp vanilla extract
- 2/3 cup maple syrup, agave syrup or honey*
- 1/4 cup melted coconut oil*
- 1/4 cup pumpkin puree*
- 6 tbsp cocoa powder
- Mi-ins
- 1/4 cup walnuts, chopped*
- 1/4 cup dark chocolate chunks or chocolate chips*
Preparation
Step 1
Pre-heat oven to 350F/180C and grease a 9x9 brownie pan with coconut oil or non-stick spray.
Blend the oats until they form a "flour" consistency. Blend in the baking soda and sea salt.
**Rinse the black beans very well and shake off the excess water** This step ensures your brownies do not taste like beans!! :)
Add the instant coffee (optional), rinsed beans, vanilla extract, maple syrup, melted coconut oil, cocoa powder and pumpkin puree to a large mixing bowl or food processor (*see note).
Blend until all the ingredients are creamy and smooth and the oats are undetectable in the batter.
Mix in the chocolate chunks and chopped walnuts with a big spoon or spatula.
Place in pan and spread out with the back of a slightly damp spoon. The batter is thick!
Bake for 15-25 minutes and leave to cool for 5 minutes in the pan before slicing and serving - Make sure to not over-bake! (*Baking time will depend on your oven and altitude. My brownies are usually ready in about 18 minutes but some readers have commented that their brownies are ready after about 30 minutes. Adjust baking time based on your oven!)
Reheat later for 30 seconds in the microwave for a warm brownie treat!