Black Bean Brownies II

Following the success of my Fudgey Wudgey Vegan Black Bean Brownies I thought that I would try another more conventional (insofar as black bean brownies are conventional) recipe, using eggs as the raising agent instead of bananas. The FWVBBBs were lovely, but quite dense, and almost malty and not suitable for banana haters. This version is also gluten free.

This version is are not as healthy as the original as they have far less fruit and vegetable in them but they are still fairly low fat. They are lovely and moist, fudgey and squidgy, and; most importantly chocolately! I think that you could add a cooked apple or carrot/parsnip as they rise well and are fairly light. Next time I am also going to cut down on the sugar content. These are easy peasey to make, put everything into the food processor and whizz for 30 seconds. The time consuming part was chopping up the dates and very sticky glace cherries. Unlike conventional brownies these do not seem to go crisp on the top.

Black Bean Brownies Mark II (makes 16 Brownies and plenty of crumbs)

1x 15oz tin black beans – rinsed well
4 eggs
1 cup (200g) granulated sugar (I used half white and half Demerara – soft brown sugar would also work well – or replace with ½ cup of splenda)
3 tbsp cocoa powder
1 tsp baking powder
2 tbsp rapeseed or sunflower oil
½ tsp vanilla essence (or replace some of the sugar with vanilla sugar)
2 tbsp strong coffee (optional)
Chopped dates, dried fruit and nuts (Optional – I used dates and glace cherries)

Put all the ingredients apart from the fruit and nuts into the food processor and whizz until a smooth batter has formed. Meanwhile line an 8″ x 8″ tray with grease proof paper. Add the fruit and nuts (if using) to the batter and stir. Pour batter into the lined tray and bake at 190C (GM5 for) 30 mins until springy.

Allow to cool for 5 mins before turning out.

Cut with a sharp knife into 2×2″ squares.