Dark Chocolate Brownie

, from Issue #21.
Photography by Vanessa Wu.
Dark Chocolate Brownie

These are decadent, rich and gluten-free. The addition of white beans may seem unusual, but the result is a luxuriously moist brownie that will keep for three to five days. Serve with crème fraîche, thick yoghurt or vanilla bean ice cream.


200 grams unsalted butter, cubed
150 grams 70% dark chocolate, roughly chopped
200 grams cooked white cannellini beans (canned is fine)
150 grams raw sugar
1 teaspoon vanilla extract
50 grams ground almonds
3 eggs
75 grams chopped walnuts or macadamias, optional

6 cm baby brioche tins or one 18 cm x 26 cm baking tin


Preheat the oven to 180°C – fan bake. Spray the brioche moulds or baking tin with oil or brush with melted butter. Line the large tin if using, with baking paper.

Place the butter and chocolate in a saucepan and melt over a medium to low heat.

Place the beans in the food processor and purée until smooth.

Add the sugar, vanilla extract and ground almonds. Pulse to combine then add the eggs one by one, mixing until combined. Pour in the melted butter and chocolate mixture and mix thoroughly. Stir through the nuts if using.

Spoon into the prepared moulds, filling to just below the rim. Bake for 10-12 minutes. The large tin will need 20-25 minutes.

Remove from the oven and place on a cooling rack. Turn out and place upside down on a large plate and dust with icing sugar or Dutch cocoa. If you have made one large brownie, cut it into squares when cool. Makes 30 small cakes