Little Kitchen’s Black Bean Brownies


Little in name but big when it comes to kitchen creativity, the angels at Little Kitchen Cookery School have really raised the bar with their latest creation. After giving their black bean brownie recipe a go, we can attest that these ever so scrumptious beauties are the ultimate healthy treat. As it’s National Cake Week, it would be rude not to tuck in!  

Prep time: 10 mins
Cooking time: 10-15 minutes
240g black beans (1 tin), well rinsed and drained
2 small eggs
3 tbsp agave syrup 
60g cocoa powder 
1/2 tsp vanilla extract
100g prunes 
100g raspberries (frozen is fine)
1.5 tsp instant coffee 
1.5 tsp baking powder
40g MIA dark chocolate for decoration
1. Preheat oven to 170 C
2. Line a baking tray.
3. Use a hand blender to blend all the ingredients together (apart from the raspberries), to make consistency of thick buttercream, add a touch of water if necessary. Once smooth, mix in the raspberries.
4. Pour into the baking tray and bake for 10-15 mins, until firm but springy. Leave to cool and decorate with grated MIA.
5. Storing them in the fridge gives a fudgy finish.