Name: Chilli chocolate & black bean brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 16-20
Cuisine: British
Ingredients: sunflower oil for greasing; 2 x 400g cans black beans drained; 1 tbsp vanilla extract; 6 large eggs; 200g soft butter chopped; 200g light muscovado sugar; 100g cocoa powder; 2 tsp gluten-free baking powder; 85g chilli-flavoured chocolate (or plain chocolate), chopped into chunks

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Chilli chocolate & black bean brownies

Chilli chocolate & black bean brownies

Sara Buenfeld

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Makes 16-20

Easy

Prep: 20 mins

Cook: 25 mins - 30 mins

plus cooling

A star rating of 4.2 out of 5.23 ratingsRate

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Black beans replace the flour in these gluten-free, fudgy and intensely chocolatey treats with a subtle tingle of chilli

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

sunflower oil

for greasing
2 x 400g cans black beans

drained
1 tbsp vanilla extract
6 large eggs
200g soft butter

chopped
200g light muscovado sugar
100g cocoa powder
2 tsp gluten-free baking powder
85g chilli-flavoured chocolate

(or plain chocolate), chopped into chunks

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Nutrition: per brownie (20)

kcal202
fat13g
saturates7g
carbs15g
sugars11g
fibre3g
protein5g
salt0.6g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2015

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A star rating of 4.2 out of 5.23 ratings

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