You know when you have a snack that you just want to keep on eating? These brownies are it. I’m pining over them since unless I splurge on a food processor or NutriBullet for my year abroad (tempting, tempting…) I’m unlikely to be whipping up a batch any time soon. I was inspired to make these thanks to the vegan brownies that we sell at the deli back home. These brownies however are much less sinful than the original, which, though delicious, contains a slightly eye-watering amount of sugar. I decided to go down the bean brownie route, as replacing flour with beans results in a fudgy rather than cake texture, and adds a little protein too. Instead of black beans, which can be comparatively expensive, I’ve used kidney beans, which work just as well and are more likely to be at your local supermarket. The crowning glory of these brownies is the peanut butter glaze -I highly recommend that you make extra and drizzle it over porridge and chia pudding. Thanks to the use of Natvia*, these brownies are really low in sugar content. Natvia tastes much better than most sweetness, but if you’re still not mad keen, substitute some of the sweeter with a tablespoon of date syrup or similar.
[yumprint-recipe id=’2′]* Denotes PR sample.