How To Make

1. Prepare: Preheat the oven to 350°F/180°c.  Line a 8-inch/20cm square baking tin with baking parchment, or spray with non-stick cooking spray.  Set aside.
2. Process Ingredients: Add the drained black beans, brown sugar, cocoa powder, eggs, granulated sugar, oil, vanilla extract, baking powder and salt to the bowl of a food processor.  Process for around 1 minute, or until smooth, scraping the sides of the bowl as necessary.
3. Add Brownie Batter to tin: Stir ¾ of the chocolate chips through the brownie batter.  Pour the batter into the prepared baking tin, then sprinkle over the remaining ¼ cup chocolate chips.

4. Bake: Bake the brownie for 25 minutes, or until just set (the brownie will still be soft in the center.  Allow to cool in the tin for 30 minutes before removing from tin and slicing.

Expert Tips

• Dish: I used a rectangle metal loaf tin 30 cm x 15 cm (12 inch x 6 inch).
• Storage: Store brownies in the fridge in an air tight container for a week.
• Freezing: Freeze for upto 8 weeks. To defrost, microwave for 30 seconds, or let defrost naturally at room temperature.

The Perfect Brownie

To achieve perfectly moist and fudgy brownies, cook for 25 minutes at 350°F/180°c. Slightly undercooking the brownies is better than letting them go longer if you’re unsure. Taking them out and letting them rest in the pan for around 30 minutes after removing them from the oven allows for a gooey center while ensuring the edges are set.

I like to do the toothpick test to see if its cooked after it has had time to rest. Pop a toothpick into the center and when you pull it out ideally you you want a few moist crumbs clinging to it the rather than coming out completely clean.