Easy brownie recipe for 4 - 8 people, takes only 25 mins; recipe has sunflower oil, black beans, vanilla extract, egg, butter, light muscovado sugar, cocoa powder, gluten-free baking powder and chocolate.
Chilli chocolate & black bean brownies
Course: Easy brownie
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 6 large eggs
- Butter: 200g soft butter, chopped
- Black Beans: 2 x 400g cans black beans, drained
- Sunflower Oil: sunflower oil, for greasing
- Vanilla Extract: 1 tbsp vanilla extract
- Cocoa Powder: 100g cocoa powder
- Gluten Free Baking Powder: 2 tsp gluten-free baking powder
- Light Muscovado Sugar: 200g light muscovado sugar
- Chocolate: 85g chilli-flavoured chocolate (or plain chocolate), chopped into chunks
Directions
- Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
- Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don't get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
- Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.
