Chilli chocolate & black bean brownies

Chilli chocolate & black bean brownies

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 20 mins Cook: 25 mins - 30 mins plus cooling

Easy

Makes 16-20
Black beans replace the flour in these gluten-free, fudgy and intensely chocolatey treats with a subtle tingle of chilli

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per brownie (20)

  • kcal202
  • fat13g
  • saturates7g
  • carbs15g
  • sugars11g
  • fibre3g
  • protein5g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 x 400g cans black beans, drained
  • 1 tbsp vanilla extract
  • 6 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g soft butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light muscovado sugar
  • 100g cocoa powder
  • 2 tsp gluten-free baking powder
  • 85g chilli-flavoured chocolate (or plain chocolate), chopped into chunks
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed…

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Patslass
13th Jan, 2017
3.8
Enjoyable twist on brownies and a pleasure to make. Thank you! I added a cup of chopped pecans and also 1 tsp of paprika (to heighten the chili flavour).
Minoo's picture
Minoo
2nd May, 2016
These taste nice, but sadly not as nice as a brownie containing gluten :( It does taste a bit like bean and the texture is a bit more grainy than normal brownies. But saying that, we are still happy to eat them! Would make again if I was catering for someone avoiding gluten.
gooseberrycrumble
14th Jun, 2015
3.8
Cooked this for 15mins longer than suggested because very wobbly under firm top. Also, you need a very high-sided bowl for blitzing the beans... I ended up decorating myself and the walls in black bean slosh! Taste OK though. Quite rich.
trulyscrumptious6
9th Jun, 2015
5.05
Doesn't taste of beans at all! These went down a treat, I made them for a dinner party and everyone loved them. I made these dairy free too by using dairy free spread and dairy free chocolate, as a friend is dairy intolerant. Will be making them again soon :)
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
marshmallow mia's picture
marshmallow mia
2nd Mar, 2018
5.05
Came out absolutely delicious! Will be making again. Any beans will work - I used cannellini.