These vegan Black Bean Brownies make a great lunchbox or after school snack for your kids. They are absolutely packed full of iron and zinc – two very important nutrients for your vegan kids. In fact, these brownies have over 3mg of iron per serve, and over 1mg of zinc, which makes them nutritionally comparable to a piece of steak! I know which one my kids would prefer to eat!
These are one of the nut free lunchbox recipes from my Vegan Lunchbox Vault, and as with all recipes in the vault, they’re very easy to prep ahead on the weekend to make your school mornings easier. You can freeze these brownies ahead. Simply allow to cool, cut into individual serves, and then layer with baking paper in a freezer friendly container. You don’t even have to defrost them before packing them in lunchboxes in the morning!
Black Bean Brownies
- 1 400 g Tin Black Beans
- ½ cup Vanilla Yoghurt
- ¾ cup Brown Sugar
- ¾ cup Cocoa
- ½ tsp Baking Powder
- 2 tsp Vanilla Extract
- 100 g Dark Chocolate
- Preheat oven to 160°C (or 320°F). Line a small baking dish with baking paper.
- Drain and rinse the beans.
- Add all ingredients, except the chocolate, to a food processor and process until smooth.
- Break the chocolate into the processor, and process for a couple of seconds to mix through.
- Pour into the prepared baking dish.
- Bake for approximately 30 minutes.