Enjoy every fudgy bite of these irresistible black bean brownies, knowing that you're tea time treat is nutritious as well as delicious. Perfectly moist, rich and chocolatey, it's hard to believe they're made with black beans as a secret ingredient.
250ggolden caster sugar(1¼ cups) granulated is fine too
1tspvanilla extract
125gwholemeal spelt flour(1 cup)
15gcocoa powder(⅛ cup)
½tspbaking powder
¼tspsea or rock saltsmoked salt is good too
16walnut halves
2pinchsea salt flakes(I used Cornish sea salt)
Instructions
If using tinned beans, rinse and drain them well. Then blitz with a hand-held stick blender or mini food processor until smooth (ish).
50 g cooked black beans
Melt the butter in a small pan over a low heat with the chocolate. Stir and leave to cool slightly.
60 g unsalted butter, 140 g dark chocolate
In a large clean bowl, beat the eggs and sugar together with electric beaters until thick and creamy. Then add the vanilla and beat some more.
3 medium eggs, 250 g golden caster sugar, 1 tsp vanilla extract
Stir in the cooled chocolate carefully and then do the same with the beans.
Sift in the flour, cocoa, baking powder and salt, then gently fold into the mix.
125 g wholemeal spelt flour, 15 g cocoa powder, ½ tsp baking powder, ¼ tsp sea or rock salt
Pour the batter into a lined 23 cm (9") square cake tin or lightly greased silicone mould and level.
Place 16 walnut halves in the middle of where you expect to cut sixteen squares once the brownies are cooked. Scatter lightly with the salt flakes.
16 walnut halves, 2 pinch sea salt flakes
Bake in a preheated oven for 25 minutes at 180℃ (160℃ fan, 350℉, Gas 4). Like most brownies, these are much better slightly underdone. There should be a wobble in the batter once baked, but should definitely not be liquid.
Leave to cool in the tin, then cut into sixteen squares.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.