Black Bean Brownies

When I read this recipe from the Hemsley and Hemsley sisters I thought initially how weird and wonderful it sounded. “Black bean brownies” I said out loud … “OK, I’ll give them a try”. As always I tend to vary recipes slightly as I use what I have in my store cupboard. The original recipe called for coffee essence and walnuts, neither of which i had so I improvised and came up with my own version. I think they turned out pretty darn good and they got a big thumbs up from my other half Steve. So here is my version of the BB Brownie. 

Black Bean Brownies
Serves 12
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Total Time
1 hr
Total Time
1 hr
  1. 2 x 400g tins cooked black beans, drained
  2. 230g (8oz) unsalted butter
  3. 4 medium eggs
  4. 85g (3oz) unsweetened cocoa powder
  5. 150ml (5fl oz) maple syrup
  6. 2 1/2 tbsp vanilla extract
  7. 1 handful of flaked almonds for decoration
  1. 1/ Preheat the oven to 170°C/330°F/gas mark 3.
  2. 2/ Rinse the black beans and leave to drain. Melt the butter in a saucepan over a gentle heat, then set it aside.
  3. 3/ Place the drained beans, eggs, cocoa powder, maple syrup, vanilla extract into a food processor with a large pinch of salt. Pulse a few times and then blend until smooth. Add the melted butter, very slowly so as not to cook the eggs, while the machine is running. Taste the batter at this point and if it needs more maple syrup add some here.
  4. 4/ Grease the inside of a china or glass baking-dish. Pour in the brownie batter and gently tap the baking-dish on to a kitchen counter to even out the batter. Sprinkle the flaked almonds on top and bake for 40 to 45 minutes, until the brownie feels firm and springy and its surface is cracked.
  5. 5/ Allow to cool completely before cutting into squares. Refrigerate the brownies to keep them deliciously fudgey. They are delicious on there own or serve with a big dollop of Greek yoghurt and some berries. Yum!
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