Black Bean and Used Coffee Ground Brownies by Conor Spacey
| Serves: 12 | Course: Dessert | Category: Cake, Chocolate | Machine: Food Processor | Total time (min.): 55 |
Check out Conor’s ultimate gooey chocolate brownies. Gluten-free, high in protein, lower in calories, high in Iron and also great for using up coffee grounds.
Ingredients
- 1 tin black beans
- 3 free-range eggs
- 45ml Irish rapeseed oil
- 1 tsp vanilla extract
- 30g cocoa powder
- 120g brown sugar
- 1/2 tsp baking powder
- 1/4 tsp ground salt
- 2 tbsp used coffee grounds.
- 70g dark chocolate buttons
Tools
- MultiPro Go Super Compact Food Processor
Method
- Preheat your oven to 170 degrees and line a deep baking sheet 9” X 9”.
- In your Kenwood compact blender, puree the beans into a paste, then add the eggs, oil and vanilla and blend until combined.
- In a large mixing bowl, stir together the sugar, cocoa powder, baking powder, salt, and coffee grounds.
- Fold in the bean and egg mix and stir until fully combined. Add the chocolate buttons.
- Pour into your baking tray and bake for 35 minutes, allow to cool then divide into squares and enjoy, great served with a spoon of crème fraiche or your favourite ice-cream.
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