Admittedly, when I first heard of brownies made with rolled oats and kidney beans, I was pretty skeptical. Would it work? What would the consistency be like? How would it taste? I really was ready for a potential fail.
But then I remembered that in places like Japan, beans are used A LOT in sweets, and quite successfully too. Perhaps it wasn’t going to be so bad, after all.
The good news is, not only do these brownies work, they are super fudgey, taste great and are crazy easy to make. As an added bonus, they will suit friends with dietary requirements because they are dairy-free and gluten-free, too.
Update: As excellently explained here by The Kitchn, not all rolled oats are gluten-free so make sure you read the packaging carefully. I’ve seen a good range of Bob’s Red Mill products in the supermarket but if in doubt, you could find an online stockist near you and have them delivered to your home.
Try ’em folks, they are the business. Hello my new go-to brownie recipe!
- 1 cup rolled oats
- 1 tsp baking powder
- ½ tsp salt
- 425g tin kidney beans, drained and rinsed
- 1 Tbs peanut butter
- 3 tsp vanilla extract
- ⅔ cup maple syrup
- ¼ cup coconut oil, melted
- 6 Tbs unsweetened cocoa powder
- ¼ cup dairy-free chocolate chips
- Coconut oil spray
- Preheat the oven to 180°C. Grease a square tin with coconut oil spray and add the ultrablade to the bowl.
- Add the oats and top with the steamer basket. This will keep the oats low in the bowl when blending. Set at speed 12 for 1 minute. Remove the steamer basket.
- Set the chocolate chips aside and add the remaining ingredients to the bowl. Mix at speed 10 for 1 minute.
- Pour the mixture into the tray and top with chocolate chips.
- Bake for 30 minutes. Allow to cool, cut into squares and enjoy.
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