When you think ‘chocolate brownies’, you don’t often think of a tin of black beans, but this a key component of these gluten free, low carb chocolate brownies.
I’ve tried ALL of the lower carb cake recipes and this is definitely the best. The cake is moist and is not too crumbly…and I promise, there is absolutely no bean taste whatsoever. They’re also incredibly easy to make and quick to bake. I love this recipe so much, that I’ve filed it away in my regular recipes and have made these loads of times. I have amended the original recipe slightly to reduce the amount of sugar (as I always do). You can obviously just use regular chocolate, or a different flavoured chocolate if you’re not into chilli – orange chocolate would work well!
- 2 x 400g cans black beans, drained
- 1 tbsp vanilla extract
- 6 large eggs
- 200g soft butter, chopped
- 150g light muscovado sugar
- 100g cocoa powder
- 2 tsp gluten-free baking powder
- 85g chilli-flavoured dark chocolate, chopped into chunks
- Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
- Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
- Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.