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Black Bean and Used Coffee Ground Brownies

Black bean and used coffee ground brownies
Preparation time:
20 minutes
Cooking time:
35 minutes

Check out Conor’s ultimate gooey chocolate brownies. Gluten-free, high in protein, lower in calories, high in Iron and also great for using up coffee grounds.

  • Black bean and used coffee ground brownies


    • 1 tin black beans
    • 3 free-range eggs
    • 45ml Irish rapeseed oil
    • 1 tsp vanilla extract
    • 30g cocoa powder
    • 120g brown sugar
    • ½ tsp baking powder
    • ¼ tsp ground salt
    • 2 tbsp used coffee grounds.
    • 70g dark chocolate buttons
  • Method

    • Preheat your oven to 170 degrees and line a deep baking sheet 9” X 9”.
    • In your Kenwood compact blender, puree the beans into a paste, then add the eggs, oil and vanilla and blend until combined.
    • In a large mixing bowl, stir together the sugar, cocoa powder, baking powder, salt, and coffee grounds. 
    • Fold in the bean and egg mix and stir until fully combined. Add the chocolate buttons.
    • Pour into your baking tray and bake for 35 minutes, allow to cool then divide into squares and enjoy, great served with a spoon of crème fraiche or your favourite ice-cream

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