Black bean brownies with peanuts

Black bean brownies with peanuts

If you love a chocolate truffle, you will love this dense brownie with a rich chocolate taste.

Makes 15 pieces


1 (14.5 ounce) can cooked black beans (380 grams, drained weight 230 grams)
1¾ ounces butter (50 grams)
3 eggs
1⁄3 cup cocoa powder
1 pinch salt
½ teaspoon vanilla extract
2⁄3 cup raw sugar
5.3 ounces dark chocolate (70% cacao) (150 grams)
½ cup salted peanuts
Melted dark chocolate for garnishing (optional)


Heat the oven to 350°F.

Discard the brine from the beans, rinse, and leave to drain.

Melt the butter and leave to cool slightly.

Mix the beans and eggs into a paste. Add butter, cocoa powder, salt, vanilla extract, and raw sugar. Mix into a smooth batter.

Break the chocolate into pieces and melt carefully in the microwave.

Pour the melted chocolate into the batter and quickly stir. Pour the batter into a greased roasting pan, around 10 x 8 inches. Place the peanuts evenly on top.

Bake in the middle of the oven for 30 minutes or until the brownies have set.

Drizzle with some melted dark chocolate if you like.

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