- sunflower oil, for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 x 400g cans black beans, drained
- 1 tbsp vanilla extract
- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200g soft butter, chopped
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200g light muscovado sugar
- 100g cocoa powder
- 2 tsp gluten-free baking powder
- 85g chilli-flavoured chocolate (or plain chocolate), chopped into chunks
Chocolate ganache is a combination of chocolate and double cream. It's simple to…
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.