Black Bean Brownies: A Tea Time Treat

Black bean brownies in tin with one on cake slice.

5 from 1 vote

Black Bean Brownies: A Tea Time Treat

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.

Prep Time20

Cook Time20

Course: Afternoon Tea

Cuisine: British

Keyword: black beans, brownies, dark chocolate, walnuts

Servings: pieces

Calories: 192kcal

Author: Choclette @ Tin and Thyme

Ingredients

75 g cooked black beans (⅓ cup) rinsed
60 g unsalted butter (¼ cup, ½ stick, 2oz)
140 g dark chocolate (5oz) ( I used 85%)
3 medium eggs
225 g golden caster sugar (1¼ cups) granulated is fine too
1 tsp vanilla extract
115 g wholemeal spelt flour (1 cup)
15 g cocoa powder (⅛ cup)
½ tsp baking powder
¼ tsp sea or rock salt smoked salt is particularly good
16 walnut halves
2 pinch sea salt flakes (I used Cornish smoked 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).
75 g cooked black beans
Melt the butter in a small pan over a low heat with the chocolate. Stir in the beans, then 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, 225 g golden caster sugar, 1 tsp vanilla extract
Stir in the cooled chocolate and beans carefully.
Sift in the flour, cocoa, baking powder and salt, then gently fold into the mix.
115 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 20 to 25 minutes at 180℃ (160℃ fan, 350℉, Gas 4). Like most brownies, these are much better slightly underdone. There should be a slight wobble in the batter once baked, but it should definitely not be liquid.
Leave to cool in the tin, then cut into sixteen squares.

Notes

Will keep in an airtight container for at least five days.

You’ll find additional tips and info about this recipe in the main body of the post.

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.

Nutrition