These lower black bean brownies taste totally lush and are worth it! Just keep a close eye on them in the oven, as they can become dry if overcooked.
- 400g tin black beans, drained and rinsed (235g/8½oz drained weight)
- 80g/3oz light vegetable oil spread
- 4 large free-range eggs
- 60g/2¼oz good-quality cocoa powder, plus 1 tsp for dusting
- 50g/1¾oz ground almonds
- 1 tbsp vanilla extract
- 2½ tbsp maple syrup
- 1 tsp instant coffee granules
- 4 tbsp granulated sweetener
- 60g/2¼oz dark chocolate chips
Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in a square baking tin with baking paper.
Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl.
Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener, and half of the chocolate chips. Whisk to combine evenly.
Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch.
Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa.