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


  • 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


  1. Preheat your oven to 170 degrees and line a deep baking sheet 9” X 9”.
  2. In your Kenwood compact blender, puree the beans into a paste, then add the eggs, oil and vanilla and blend until combined.
  3. In a large mixing bowl, stir together the sugar, cocoa powder, baking powder, salt, and coffee grounds. 
  4. Fold in the bean and egg mix and stir until fully combined. Add the chocolate buttons.
  5. 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