These indulgent brownies hide a secret: a dark, fudgy heart of black beans with a bleeding raspberry centre. Perfect for Halloween or any dramatic dessert moment, they’re as wickedly rich as they are surprisingly wholesome.
Black Bean Bleeding Heart Brownies
Ingredients
Method
- 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.