Healthy pumpkin chocolate brownies
Delicious and healthy pumpkin chocolate brownies made with black beans. This is the perfect sweet treat for you to enjoy this autumn and is a lovely hidden vegetable recipe to try out on picky eaters.
Ingredients
- 380 g tinned black beans drained and rinsed (230g drained weight)
- 200 g puréed pumpkin or butternut squash
- 50 g cacao or cocoa powder
- 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 tablespoon apple cider vinegar or lemon juice
- 100 g spelt flour or wholemeal plain flour
- 100 g vegan chocolate chips optional, but read note above recipe
Instructions
- Pre-heat the oven to 180°C fan/200°C/gas mark 6.
- Grease and line a 20cm square cake tin with baking paper.
- Put the drained tin of black beans and 200g pumpkin puree into your food processor and pulse until well combined. You may need to stop and scrape the sides down once or twice.
- Add 50g cacao powder, 6 tablespoon maple syrup, 1 teaspoon vanilla extract, 1.5 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 1 tablespoon apple cider vinegar and 100g spelt flour) to the bean and pumpkin mixture and continue to process until well combined, scraping the sides down as needed.
- Remove your food processor blade and use a wooden spoon to mix in 100g chocolate chips.
- Scrape all the mixture into the cake tin and smooth down the top.
- Bake in the pre-heated oven for 20-25 minutes until set and crisp on top.
- Allow to cool in the tin, then cut into squares.
- Store in an airtight container.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 214kcalCarbohydrates: 39gProtein: 7gFat: 5gSaturated Fat: 3gSodium: 226mgPotassium: 310mgFiber: 8gSugar: 14gVitamin A: 3458IUVitamin C: 1mgCalcium: 98mgIron: 3mg
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