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Chili Chocolate Orange Brownies

Laura Hemmington

I know! Black beans as a base for brownies does sound weird but they are so good in these zingy chili-kick brownies. Plus they’re high in protein, so it’s a double win.

  1. 2 tsp coconut oil (solid)
  2. 1 can of black beans
  3. 8 dates, pitted and chopped
  4. 8 tbsp water
  5. 2 tbsp flax seeds
  6. 1 tsp vanilla extract (or fresh vanilla seeds)
  7. 2 tbsp agave nectar
  8. Zest of one orange
  9. Juice of half an orange
  10. ½ tsp cayenne pepper
  11. 2 tsp baking powder
  12. 4 tbsp cocoa powder
  13. 2 tbsp cacao nibs
  14. Himalayan pink salt to taste

  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Put the coconut oil into a ramekin and put this in the oven for 5 minutes, to melt.
  3. Drain and thoroughly rinse the beans and put them into a mixing bowl. Add the dates. Combine the flax seeds with the water in a small bowl then add this as well.
  4. Use an electronic hand blender or processor to combine the ingredients you have in the mixing bowl.
  5. Dab a little of the cooled coconut oil into each muffin ‘hole’ to prevent the brownie mix from sticking (I do this by hand to avoid wasting any, but you could use a pastry brush). Add the remaining oil to the mixing bowl.
  6. Stir in the remaining ingredients, except the salt.
  7. Use a teaspoon and spatula to put an equal amount of the brownie mixture into each hole of the muffin tray, smooth the top down, and sprinkle a little salt on each.
  8. Cook for 20 minutes. Once cooled, store in the fridge.

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