Serves:
16 brownies
Prep time:
15 mins
Cook time:
25 mins
Ingredients:
400g tin of black beans, drained (or use 250g cooked black beans)
3 eggs
3 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla paste
200g soft light-brown sugar
125g butter
200g dark chocolate, broken into smaller pieces
A big pinch of flakey sea salt
1. Preheat the oven to 180C and line a 20x30cm cake tin with greaseproof paper.
2. Blend all but 1 tbsp of the black beans with the egg to combine.
3. Melt the chocolate and butter in a bowl set over a pan of simmering water or in a microwave on low (defrost) gently stirring every now and then.
4. Beat the egg and bean mixture with the sugar in a bowl until voluminous using an electric mixer, fold through with the cocoa & baking powder then fold in melted chocolate mixture – without over mixing.
5. Pour the mixture into the prepared tin and sprinkle over the remaining beans and a big pinch of salt.
6. Bake in the hot oven for 20 – 25 minutes, or until just firm to the touch and some cracks have appeared at the edge of the brownie but it’s still a bit wobbly in the very middle. Remove from the oven.
7. Cool the brownie before cutting to serve.
Method:
