Choc Butter Bean Brownies

Isolation (due to Covid 19) has allowed for new experimentation when it comes to food.
I would never think to introduce kidney beans into a sweet treat but these brownies have completely changed my view. They are ‘fudgey’ just like the real ones – except these have way more fibre and a whole lot less sugar.

Inspired by @Marikaday on instagram during her ‘Gut Started’ program.

Macros for these are below.
(Per Serve)
Calories: 180
Fat: 9.8g
Carbohydrates: 16.2g
Fibre: 4.8g
Protein: 6.4g

420g Red Kidney Beans, rinsed and drained.
2 Tbsp Cocoa Powder
½ Cup Quick Oats
1 Tsp of Bi-Carb Soda
2 Tbsp of Stevia (or any preferred sweetener)
100g 70% Lindt Dark Chocolate
¼ Cup of a nut butter (Almond or Peanut)

2 Tbsp of Powdered or Natural Peanut Butter


Preheat the oven to 180 degrees and line a tray with baking paper.

Place all ingredients (not the chocolate) in a blender.
Tip for this is to put the Kidney Beans in last so they blend better with the blade
Break or chop the chocolate into small pieces.
Once the mixture is smooth and the consistency is like cake batter, stir in the chocolate pieces.

Pour the mixture into the tray and cook for 15-20 mins until a skewer comes out clean.

Mix together the powdered peanut butter (I used Macro Mike’s for extra protein) with water – or melt the natural peanut butter – until it is quite liquid, then drizzle over the top.

Cut the slice into pieces and serve warm.

Dont forget to tag us on instagram @comfitfitness to show us your take on such a delicious treat

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