Chocolate Black Bean Brownies with spinach

Bean there… Done that! But have you ever done this!?

Made dessert for your salad and soup swop?

We’ve been doing a salad and soup swap for a few months now, and I enjoy it so much!

There are four of us. Each person has one day of the week when she makes a salad or soup for herself and the other three. On Mondays, Jamie makes and delivers something to everyone. On Tuesdays, it’s Belinda’s turn, and so on.

The idea started because we all wanted to eat more vegetables and beans, but we didn’t want to buy lots of salad ingredients that might go off before we could use them. It also takes almost the same amount of effort to make four portions as it does to make one.

Our simple criteria are: beans and greens, or vegetables.

It has been such a lovely system. From Monday to Thursday, we each receive something special to eat, and it encourages us to think creatively about what to make. Best of all, we are all eating far more beans, greens and vegetables now.

Marcus was playing with the idea of a dessert for the group for a while now.  So today he did it: Chocolate and Black Bean Brownies with spinach!

Our kids were munching away on the brownies…until they heard it had spinach in!🤣 I think they are delicious!

Here’s the recipe:

Ingredients

• 1 can (400 g) black beans, drained and rinsed • 2 packed cups baby spinach • 2 eggs • ¼ cup oil or melted butter • ⅓ cup milk • ¾ cup brown sugar • ½ cup cocoa powder • ½ cup flour (or oat flour) • 1 tsp vanilla extract • 1 tsp baking powder • Pinch of salt • Optional: Dark chocolate chips

Method

Blend the black beans, spinach, eggs, oil, milk, vanilla, and sugar until completely smooth.

Add the cocoa powder, flour, baking powder, and salt, then blend or mix until just combined.

Fold in the chocolate chips if using.

Pour the batter into a lined or greased baking tin.

Bake (or airfry oven) at 180°C for 25 minutes, or until the brownies are set in the middle.

Allow to cool in fridge before slicing for the best texture.