Black bean and peanut butter brownies recipe

Black bean and peanut butter brownies recipe

14 ratings

Swapping flour for black beans in these squidgy brownies makes them totally gluten-free, so everyone can tuck in! With rich dark chocolate and a swirl of crunchy peanut butter, these fudgy treats won't be around for long. If you can resist, however, they can be baked and frozen ready for a special occasion. See method

  • Makes 16
  • 15 mins to prepare and 20 mins to cook, plus cooling
  • 173 calories / serving
  • Freezable

Ingredients

  • 60ml rapeseed oil, plus ½ tsp (optional) and extra for greasing
  • 400g tin black beans, drained
  • 130g caster sugar
  • 1 tsp vanilla extract
  • 30g cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 3 large eggs, plus 1 large egg yolk
  • 75g dark chocolate, chopped
  • 70g crunchy peanut butter
  • 10g icing sugar

Each serving contains

  • Energy

    720kj
    173kcal
    9%
  • Fat

    11g 15%
  • Saturates

    2g 12%
  • Sugars

    12g 13%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 14.8g Protein 4.6g Fibre 1.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 22cm square baking tin with oil and line the base with nonstick baking paper.
  2. Rinse the beans very well and drain on kitchen paper to remove the excess water. Blitz the beans, sugar, oil and vanilla extract in a food processor until very smooth.
  3. Sift in the cocoa powder, baking powder and salt, then pulse until thoroughly combined. Add the eggs and yolk, one at a time, pulsing until just combined. Stir through the chopped chocolate. Scrape the mixture into the prepared baking tin and gently smooth the top.
  4. Mix the peanut butter with the icing sugar in a small bowl. If it's too thick to swirl, loosen with ½ tsp oil. Dollop spoonfuls of the mixture onto the brownie mixture and swirl with a cocktail stick or knife.
  5. Bake on the middle shelf of the oven for 18-20 mins until the top is set and the mixture no longer wobbles when the tin is shaken but is still quite soft in the centre. Cool for 20 mins in the tin, then transfer to a wire rack to cool completely. Slice into 16 squares. The brownies will keep in an airtight container for up to 5 days.

See more Baking recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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