Beetroot & Black Bean Brownie
Gaz Oakley
Photo by Food52
- Serves
- 9
- Prep Time
- 15 Minutes
- Cook Time
- 45 Minutes
This is actually my pre- or post-workout snack, packed full of ingredients that nourish my body. The beetroots, black beans and chocolate come together to make a super-rich brownie that also stores for up to a week, so you can grab and go!
Ingredients
For the Brownie
- 140 gram Cooked beetroot (beet)
- 1 cup Canned or cooked black beans
- 1/2 cup Tahini
- 1/2 cup Olive oil
- 1/4 cup Maple syrup
- 3 teaspoon Vanilla extract
- 1/2 teaspoon Sea salt
- 2 teaspoon Ground cinnamon
- 2 tablespoon Maca powder (optional)
- 1/2 cup Dark (bittersweet) chocolate chips
- 4 tablespoon Hemp sees
- 4 tablespoon Chia seeds
- 1/2 cup Cacao powder
- 1 teaspoon Baking powder
- 4 tablespoon Hazelnuts, finely chopped
- 4 tablespoon Pumpkin seeds
To Decorate
- Melted dark chocolate
- Sea salt
Featured Video
Recipe from “Plant to Plate: Delicious and Versatile Plant-Forward Recipes” © 2025 by Gaz Oakley
Directions
Instructions
- Step 1
Preheat your oven to 200°C/180°C fan (400°F/Gas Mark 6). Line a 20cm (8-inch) square baking tin (pan) with baking parchment.
- Step 2
Add the beetroot, black beans, tahini, olive oil, maple syrup and vanilla to your food processor and blitz until smooth. Transfer to a bowl, then fold in the remaining ingredients, except the hazelnuts and pumpkin seeds.
- Step 3
Pour the batter into the lined baking tin and smooth the top with a spatula. Sprinkle over the chopped hazelnuts and pumpkin seeds and bake in the oven for 25–30 minutes, until the hazelnuts are golden brown.
- Step 4
Remove from the oven, drizzle over some melted dark chocolate and add a sprinkle of sea salt. Allow it to cool in the tin for at least 10 minutes (this makes them easier to cut) before slicing into about 9 squares.
- Step 5
The brownies will store in the fridge for up to a week or in the freezer for 3 months.