Peanut Butter & Black Bean Brownies Recipe

Peanut Butter & Black Bean Brownies

Jassy Davis

45 mins

9-12 people

Ingredients

60g coconut oil, plus extra for greasing
100g dark chocolate couveture
400g tin of black beans
4 tbsp peanuts
50g ground almonds
50g cocoa powder
150g coconut sugar
2 tsp vanilla extract
2 tbsp smooth peanut butter

Prep: 20 mins + freezing | Cook: 20-25 mins

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Method

1. Grease a 20cm square cake tin and line the base with baking paper. Preheat your oven to 180°C/Fan 160°C/Gas 4.

2. Half-fill a pan with water and set it on a medium heat to come to a simmer. Pop 60g coconut oil and 80g of the chocolate in a heatproof bowl. Place the bowl on top of the pan, making sure the bottom of the bowl doesn't touch the water, and let it warm for 2-3 mins till the oil and chocolate have melted. Alternatively, you can melt the oil and chocolate together in a microwave, checking and stirring the chocolate every 10-15 secs till melted.

3. Meanwhile, roughly chop the remaining chocolate and the peanuts. Set aside.

4. Drain the black beans and tip them into your food processor. Tip in the ground almonds, cocoa powder, baking powder and sugar. Scrape in the melted chocolate and oil. Add the vanilla extract. Blend till you have a smooth, sticky batter.

5. Scrape the batter into the prepared tin. Drop spoonfuls of the peanut butter on top of the batter and use a butter knife to swirl it through the top of the batter. Scatter over the chopped chocolate and peanuts. Sprinkle over a pinch of salt. Bake for 20-25 mins, till the brownies are just set.

6. Pop the tin on a wire rack and let the brownies cool, then transfer to the freezer and freeze for 2-3 hrs. Take the brownies out of the freezer 30 mins before you want to serve them. Slice them into 9-12 brownies and serve. The brownies will keep for up to 7 days in an airtight tub, or you can freeze them for up to 3 months.