Print
Pin
A Chocolate Brownie made from black beans low in fat & sugar!
- Spray Fry Light
- 1 Tin Black Beans drained and washed
- 1 Tablespoon Choc Shot
- 1 Tablespoon Agave Nectar
- 3 Medium Eggs
- 2 Sachets Options Belgian Hot Chocolate - reduced sugar 22g
- 2 Tablespoons Dark Chocolate Chips I used Tesco
Preheat the oven to 200c/400f/Gas6
Grease and line a 20cm x 20cm / 8 inch x 8inch - using fry light
In a food processor or with a stick blender, blitz the black beans with the Agave Nectar until smooth - they sort of go purple.
Add the Eggs one at a time to the blender and whisk until smooth
Next add the 2 Sachets of Options Hot Chocolate and blend until smooth
Finally sprinkle over the dark chocolate chips
Pour into your lined tin
Pop on the middle shelf of your preheated oven for approx 25 minutes - cake should be firm to touch
Remove from the oven and cool in the tin
Drizzle over 1 Tablespoon Agave Nectar
Cut into 9 pieces