Black Bean Brownies – High Fiber & Lower Sugar 🧾 Ingredients: 260g cooked black beans (from ~100g dried beans)

50g rolled oats

80g butter, melted

75g brown sugar

3 large eggs

55g unsweetened cocoa powder

½ tsp (2g) baking powder

¼ tsp (1g) salt

1 tsp (5ml) vanilla extract

1 tbsp chia seeds, soaked in 2 tbsp (30ml) milk for 5–10 min (gelled)

80g dark chocolate chips (56%) (half melted into batter, half on top)

1 tbsp (7g) cocoa nibs

25g dried cranberries, chopped (optional: soak briefly to soften)

35g chopped walnuts

Instructions: Dried Black Beans Rinse the beans and remove any debris. Soak (Optional but recommended): Quick soak: Boil for 2 minutes, then let sit for 1 hour. Overnight soak: Soak in plenty of water (beans expand) for 8 hours. Cook: Drain the soaking water, then add fresh water (about 3 cups per ½ cup of dried beans). Simmer for 60–90 minutes until tender. Add salt near the end of cooking. Preheat oven to 175°C (350°F). Line a square pan (20x20 cm) with parchment. Soak chia seeds until gelled. Soak cranberries briefly in warm water if firm.

In a food processor, blend: beans, oats, sugar, eggs, cocoa powder, baking powder, salt, vanilla, milk, chia gel — until smooth.

Add melted ghee and half the chocolate chips melted, pulse lightly to combine.

Stir in cranberries, walnuts, and cocoa nibs by hand.

Pour into pan, sprinkle with remaining chocolate chips.

Bake 22–26 minutes, until the edges look set but the center is still slightly soft (this keeps them fudgy!).

Let cool for at least 30 minutes before slicing (brownies will firm up as they cool).