Black bean brownies

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Black bean brownies
Black bean brownies

Makes 12


2 x 400g tins of black beans, drained
200g butter, at room temperature, chopped
200g light muscovado sugar
90g cocoa powder
6 large eggs
2 tsp baking powder
100g dark chocolate, chopped into chunks
Pinch of salt


  1. Preheat the oven to 180˚C/160˚C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment.
  2. Place one and a half tins of the black beans in a food processor and whizz until smooth. (If you don’t have a food processor, you can mash them up well with a fork.)
  3. In a bolw, combine the butter, cocoa powder and eggs. Beat with an electric whisk until creamy, starting at a low speed and increasing the speed as you mix.
  4. Beat in the baking powder, the puréed black beans, the whole black beans, the chocolate chunks and a pinch of salt.
  5. Transfer the mixture into the prepared baking tin using a spatula. Smooth out the top, then bake for 25 minutes until firm to the touch.
  6. Leave to cool in the tin, then cut into 12 brownies.

Per serving 301kcals, 20.1g fat (11.7g saturated), 29.3g carbs (20.7g sugars), 6.1g protein, 4g fibre, 0.147g sodium