Chocolate & Black Bean Brownies
We promised more recipes with beans as part of our Bang in Some Beans commitment, so here we are - a delicious, gluten-free twist on a classic brownie from our development chef, Matt.
Made with black beans and a few clever swaps for an extra nutritional boost, these brownies still deliver all the rich, chocolatey flavour you’d expect, with the added goodness of beans in every bite.
Method
Makes 12–16 squares
Ingredients
- 80g rapeseed oil
- 100g dark chocolate (70%)
- Pinch sea salt
- 3 eggs, beaten
- 120g pitted prunes, roughly chopped
- 70g soft brown sugar
- 400g cooked black beans, drained
- Finely grated zest of 1 orange
- 30g oat flour, or use rolled oats
- 40g cocoa powder
- 1 tsp baking powder
- 80g pecans, roughly chopped
Method
- Heat oven to 180 °C /160°C fan and line a 20–23cm square tin with baking paper
- Melt rapeseed oil, dark chocolate and salt gently together until smooth.
- Blend eggs, prunes, sugar, black beans and orange zest until completely smooth.
- Stir the melted chocolate mixture into the blended bean mixture.
- Fold in oat flour, cocoa powder and baking powder.
- Stir through the chopped pecans.
- Spread evenly in the lined tin.
- Bake 22–25 minutes until set around the edges but still slightly soft in the centre.
- Cool fully before slicing into squares.
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