Wednesday’s black bean bleeding heart brownies
- 175g frozen raspberries
- 15ml (1 tbsp) sugar
- squeeze fresh lemon juice
- 200g dark chocolate, chopped
- 150g butter
- 10ml (2 tsp) vanilla extract
- 150g castor sugar
- 3 eggs
- 290g cooked black beans, puréed (you can substitute these with tinned butter beans, drained)
- 75g cake flour
- 30ml (2 tbsp) cocoa powder + extra, to dust
- pinch salt
Preheat the oven to 180°C and grease a silicone heart-shaped muffin tray.
Make the raspberry filling by placing the raspberries, 15ml (1 tbsp) sugar and lemon juice in a small saucepan over medium heat and simmer until reduced by half. Allow to cool completely.
Make the brownies by melting the chopped chocolate, butter and vanilla extract together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from heat, stir in the 150g castor sugar, then leave to cool for a few minutes.
Beat in the eggs and beans, then sift in the flour, cocoa and salt and fold until the mixture is smooth and glossy.
Pour the mixture into the prepared tin, filling the muffin wells halfway. Make a dent in the middle, fill with the raspberry puree then top with more mixture and level the top.
Bake in the oven until the top starts to crack but the centre remains gooey, 15 – 20 minutes. Remove from oven and allow to cool slightly before unmoulding the brownies and serving dusted with cocoa powder.