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Theo Michaels - Black Bean Brownies

Recipe

Category
Desserts, Guest Recipes, Snacks

Description

Delicious guest recipe from chef, presenter and award winning author Theo Michaels latest cookbook, Canned by Theo Michaels.
Published by Ryland Peters & Small (£18.99).
Photography by Mowie Kay © Ryland Peters & Small

Chef Theo Michaels has created a new online meal planning service called FiveDinners.com that helps get you out of that dinnertime rut! Find out more at: Five Dinners

Prep time: 10 minutes Cook time: 18 minutes Serves: 12

Ingredients

  • 400-g can black beans, drained (if not making in a food processor, mash these with a fork until as smooth as possible)
  • a pinch of salt
  • 1 teaspoon vanilla extract
  • 80 ml oil
  • 3 eggs
  • 30 g unsweetened cocoa powder, plus extra for dusting
  • 60 g porridge oats
  • 100 g soft brown sugar
  • 1 tablespoon runny honey
  • 40 g any chocolate chips
  • 25 g hazelnuts, chopped

Method

  • Preheat the oven to 180°C fan/200°C/400°F/Gas 6.
  • Blend together the black beans, pinch of salt, vanilla extract and vegetable oil in the food processor until smooth. Crack the eggs into the puréed black bean mixture and pulse a couple of times to combine.
  • Add the cocoa, oats, sugar and honey to the mixture and pulse again until combined. Fold in the chocolate chips and hazelnuts and pour the mixture into the lined baking pan (15 x 20-cm/6 x 8-inch baking pan, lined with parchment paper). Bake in the preheated oven for 18 minutes.
  • Remove from the oven and leave to cool thoroughly in the pan. Dust with extra cocoa powder, then remove from the pan and cut into 12 pieces to serve.

    • Enjoy!
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