One of many baking-related days in the calendar, including heaps in December. We’re not complaining!
Explore Conor’s ultimate gooey chocolate brownies: gluten-free, rich in protein, reduced in calories, high in iron, and perfect for repurposing coffee grounds.
Black Bean and Used Coffee Ground Brownie
Ingredients:
- 1 tin black beans
- 3 free-range eggs
- 45ml Irish rapeseed oil
- 1 tsp vanilla extract
- 30g cocoa powder
- 120g brown sugar
- ½ tsp baking powder
- ¼ tsp ground salt
- 2 tbsp used coffee grounds.
- 70g dark chocolate buttons
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
