Black Bean Chocolate Brownies from veggie desserts + cakes
Black Bean Chocolate Brownies are fudgy and delicious yet packed full of additional nutrients and fibre from the black beans!
Servings 12
Ingredients
- 400 g/15oz can black beans drained & rinsed
- 215g/7oz drained weight
- 100 ml/3 ½ l oz/scant ½ cup vegetable oil plus extra for greasing
- 2 large free-range eggs
- 50 g/1 ¾oz/½ cup unsweetened cocoa powder
- 100 g/3 ½oz/½ cup light soft brown sugar
- 2 tsp vanilla extract
- 1 tsp instant coffee granules
- 50 g/1 ¾oz/heaped ½ cup plain all purpose flour
- ½ tsp baking powder
- ½ tsp sea salt
- 50 g/1 ½oz good quality dark chocolate chopped
- 50 g/1 ¾oz/½ cup walnuts I used pecans, roughly chopped
Instructions
- Pre-heat the oven to 170ºC/150ºC fan/325ºF/gas 3. Lightly grease and line a 20cm/8in square baking tin.
- Purėe the beans in a food processor.
- Add the oil, eggs, cocoa powder, sugar, vanilla and coffee, and blend until very smooth.
- Add the flour, baking powder and salt, then pulse a few more times to combine.
- Stir in the chopped chocolate and half of the chopped walnuts.
- Pour he batter into the prepared pan and spread out to level, then top with the remaining walnuts.
- Bake in the oven for 15-20 minutes, or until the edges begin to pull away from the sides and the surface begins to look dry.
- Leave to cool completely in the pan before turning out and cutting into squares to serve.