Black Bean Brownies
Makes 12 to 20 brownies. Store the brownies in an airtight container in the fridge. To make life easier it is so much easier to cut the brownies after they have been refrigerated for about an hour. Before slicing the brownies, they can be topprd with 11-g to165g of dark melted chocolate for a better chocolatey taste. Instead of honey, golden syrup or maple syrup can be used (I prefer honey an especially the accacia variety),
Method1 Oil/grease an 11 x 9 inch baking tin.
2 Line with parchment/greaseproof paper.
3 Lightly oil the paper.
4 Place a medium size glass bowl over a pan of barely simmering water - making sure that the bowl does not touch the water.
5 Melt the chocolate and butter in the glass bowl.
6 Stir with a spoon to mix, set aside.
7 Place the beans, half of the walnuts, vanilla extract and a couple of spoonfuls of the melted chocolate mixture into another large mixing bowl.
8 Blend the mixture until it is a smooth batter, set aside.
9 In another large mixing bowl, mix together the remaining 1/2 of the walnuts, the remaining melted chocolate mixture and coffee.
10 Mix thoroughly until smooth and set aside.
11 Beat the eggs until extreemly frothy.
12 Add the honey and beat until smooth, set aside.
13 Add the chocolate and bean mixture to the coffee and chocolate mixture.
14 Stir (do not beat) until blended well.
15 Add the egg mixture (except for 6 tablepoons).
16 Mix well (do not beat) to make a batter.
17 Pour the batter into the prepared baking tray.
18 Using an electric mixer, beat the remaining egg mixture until light and fluffy.
19 Drizzle the egg mixture over the brownie batter.
20 Make a marbling effect with a wooden toothpick to drag the egg mixture through the batter.
21 Bake at 170 degrees centigrade centigrade/gas mark 3 for about 35 minutes or until the brownies are set.
22 Leave to cool in the baking tray on a wire rack completely.
23 Cut into squares.
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