Chocolate Fudge Brownies
I wish more mums knew that you can give a classic chocolate brownie a little nutrition boost without making it taste “healthy.”
Servings 16 serves
Ingredients
- 1 can 400g black beans, rinsed and drained thoroughly
- ½ cup 120g plain Greek yoghurt
- 2 large eggs
- ½ cup 50g cocoa powder
- ½ cup 100g brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ cup chocolate chips with half reserved for the top
Instructions
- Preheat your oven to 180°C (350°F). Line a 20 x 20cm baking tin with baking paper.
- Add the rinsed and drained black beans, Greek yoghurt, eggs, cocoa powder, brown sugar, vanilla and baking powder to a food processor or high-speed blender.
- Blend until completely smooth. Take your time here — you want the mixture silky smooth with no visible bean skins.
- Stir half of the chocolate chips through the batter.
- Pour the mixture into your prepared tin and sprinkle the remaining chocolate chips over the top.
- Bake for 25–30 minutes, or until the edges are firm and a toothpick inserted into the centre comes out mostly clean.
- Allow the brownies to cool completely before slicing. This helps them firm up and gives you that lovely fudgy texture.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Black beans: Canned black beans with just beans, water and salt (or no added salt).
- Plain Greek yoghurt: Plain, unsweetened Greek yoghurt with minimal ingredients, ideally just milk and live cultures.
- Cocoa powder: 100% unsweetened cocoa powder with no added sugar, flavourings or emulsifiers.
- Vanilla extract: Pure vanilla extract made from vanilla, water and alcohol, rather than vanilla-flavoured syrup or imitation vanilla.
- Chocolate chips: Dark chocolate chips with a high cocoa content and a short ingredient list, or chop a good-quality dark chocolate bar yourself. Look for chocolate without unnecessary emulsifiers, flavourings or sweeteners.