Ingredients
1 440g tin black beans
well rinsed and strained
3 eggs
¼ cup coconut oil
1 tsp vanilla extract
½ cup sugar-free cocoa
(75g)
¾ cup dark brown sugar
(125g)
½ cup wholemeal flour
(75g)
100g good quality dark chocolate
broken into pieces, for ganache
⅓ cup pouring cream
(80ml), for ganache
1 tbsp butter
for ganache
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 shallow slice pan
- 1 powerful blender
- 1 spatula
- 1 cake rack
- 1 small saucepan
- 1 cutting board
- 1 knife
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a shallow slice pan.
- Put rinsed beans and eggs into a powerful blender and pulse until smooth.
- One at a time, add the coconut oil, vanilla extract, cocoa, sugar and flour and whiz between additions to prevent clogging up or uneven blending.
- Use a spatula to scrape the mixture into the pan.
- Bake for 25 – 30 minutes, or until a skewer inserted into the middle comes out clean, then turn out onto a cake rack to cool.
- To make the ganache, put chocolate, cream and butter into a small saucepan over low heat, stirring continuously until combined and smooth.
- Transfer the uncut brownie slab onto a cutting board and pour the ganache over evenly, smoothing with a knife.
- Wait 10 minutes, or until the ganache sets, before slicing into 16 even fingers.
Notes
Tip
The black beans add a certain dense texture to the finished product, which is offset by the icing.
Variation
If you can’t get a hold of black beans, kidney beans would work nicely, too.
Variation
If you have a wheat intolerance, you could substitute the wholemeal flour for spelt or whichever flour you prefer.
Variation
If you don’t have any coconut oil to hand, butter will work in this recipe just as well.
