Black Bean Bleeding Heart Brownies
pieces
Raspberry filling
- 175 g frozen raspberries
- 1 tbsp sugar
- Squeeze of fresh lemon juice
Brownie mixture
- 200 g dark chocolate chopped
- 150 g butter
- 2 tsp vanilla extract
- 150 g castor sugar
- 3 eggs
- 290 g cooked black beans puréed (or substitute with tinned butter beans, drained)
- 75 g cake flour
- 2 tbsp cocoa powder, plus extra for dusting
- Pinch of salt
- Preheat the oven to 180°C and grease a silicone heart-shaped muffin tray.
- Prepare the raspberry filling: Place the raspberries, 1 tbsp sugar and lemon juice in a small saucepan over medium heat. Simmer until reduced by half, then allow to cool completely.
- Make the brownie base: Melt the chopped chocolate, butter and vanilla extract together in a heatproof bowl set over a saucepan of barely simmering water (ensure the bowl does not touch the water). Remove from the heat, stir in the 150g castor sugar and let it cool for a few minutes.
- Combine: Beat in the eggs and bean purée. Sift in the flour, cocoa powder and salt, and fold until the mixture is smooth and glossy.
- Assemble: Pour the mixture into the prepared moulds, filling each well halfway. Make a small dent in the centre, spoon in some raspberry purée, then top with more batter and level the surface.
- Bake: Cook for 15-20 minutes, until the top begins to crack but the centre remains gooey. Remove from the oven and cool slightly before unmoulding.
- Serve: Dust lightly with cocoa powder before serving.
