Extremely squidgy black bean chocolate brownies

My latest baking experiment... extremely squidgy black bean chocolate brownies. This is version 2 which I like very much, it's great warm as a pudding with ice cream and chopped nuts. Or cold with Greek yoghurt and raspberries. Or maybe just as it is with a coffee 😉 Ted is supervising as usual. It doesn't have a crunchy top as I don't like very sweet cakes and it's the enormous amount of sugar which gives that lovely cracked effect. But it's high in protein, gluten free, can be vegan and is deeeeelish. Great for when you're too tired to make a snack or meal as it destroys those hunger pangs 😁 Everything goes in a food processor! I recommend lining the tin as it's very squishy and otherwise you will be getting it out in spoonfuls 😂 First time you make It, maybe add half the sugar and whizz up then test the mixture and add more sugar to taste. Depends how sweet you like them. I would say add up to 80g sugar or I don't know how they will work. Or maybe use sweeter chocolate. Try not to eat all the mixture raw!!!! They are very rich and filling! Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 170°C. Line an 8 inch square tin or a bit smaller if you want it thicker, mine is just about 1 inch thick

Step 2

Everything goes in a food processor! Add 25g of sugar to start with. Whizz up until smooth or almost smooth. Taste for sweetness, add up to 80g of sugar in total

Step 3

Add splash of milk if needed to get dropping consistency but not thin

Step 4

Add extras after whizzing and mix in with spatula

Step 5

Bake in middle of oven 170°C for 23 to 25 mins. Top will feel dry but a toothpick in centre will be a bit sticky. Cool in tin at least an hour then lift out onto a rack to cool completely