sunflower oil, for greasing
2 × 400 g canned black beans, drained
3 tsp vanilla extract
6 large eggs
200 g soft butter, chopped
200 g light muscovado sugar
100 g cocoa powder
2 tsp gluten-free baking powder
85 g chilli-flavoured chocolate (or plain chocolate), chopped into chunks
- Heat oven to 180C/160C fan. Lightly grease a 20 × 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, ½ tsp salt and 2 eggs with a stick blender until completely smooth.
- Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
- Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares.