Black Bean Brownies!

Black Bean Brownies - by Hemsley & Hemsley

Makes 12 brownies

Ingredients (use organic where possible):

2 tins of cooked black beans (drained weight 500g) or 500g homecooked beans (dried weight 200g, soaked overnight)

230g butter or coconut oil at room temperature, plus extra for greasing

4 eggs

85g unsweetened cacao powder

150–180ml maple syrup

11⁄2 tbsp vanilla extract

1 tsp coffee extract or use extra vanilla extract

sea salt

130g chopped walnuts (preferably ‘crispy’ activated)

Optional: a few drops of stevia, to sweeten



Preheat the oven to fan 170°C/Gas mark 5. Grease the inside of a 24 x 20 cm china or glass baking dish. Rinse the black beans and leave to drain. Melt the butter or coconut oil in a saucepan over a gentle heat, then set it aside.

2 Place the drained beans, eggs, cacao powder, 150ml of the maple syrup, the vanilla extract and coffee extract, if using, into a food processor with a pinch of salt. Pulse a few times, then blend until smooth.

3 Add the melted butter or coconut oil very slowly so as not to cook the eggs, while the machine is running. Taste the batter, adding more maple syrup or a few drops of stevia if needs be, then stir in most of the chopped walnuts, reserving a handful.

4 Pour the brownie mixture into the prepared dish and gently tap the baking dish on a kitchen counter to even out the mixture. Sprinkle the remaining walnuts on top and bake for 40–45 minutes, until the brownie feels firm but springy and its surface is cracked.

5 Leave to cool completely before cutting into squares. Refrigerating the brownies makes them wonderfully fudgy.

For more, check out their new healthy book; The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury £25),, and don't forget to send us your photos of your Black Bean Brownies @wellicious @hemsleyandhemsley

Until next time!

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