
This is a dense and utterly delicious brownie with a fudgy rather than a cake-like texture. The black beans keep the brownie moist, but impart no flavour.
INGREDIENTS
150 grams dark chocolate, chopped
200 grams butter
1 teaspoon vanilla extract
1 x 400 gram tin organic black beans (I used Ceres), drained and rinsed
150 grams caster sugar
finely grated zest ½ an orange
50 grams walnuts, finely ground
3 eggs
75 grams walnut pieces, roasted and roughly chopped
⅓ cup dried cranberries, chopped
METHOD
Grease a 22 cm x 22 cm square cake and line fully with baking paper.
Preheat the oven 170˚C
Melt the chocolate, butter and vanilla in a bowl set over a pan of simmering water. Set aside to cool for 10 minutes.
Put the beans in a food processor and blend until smooth, scraping down the sides of the bowl if necessary.
Add the sugar, orange zest and ground walnuts and pulse to combine.
Add the eggs, one at a time and mix well. Add the chocolate
and mix thoroughly. Using a spoon, stir in the walnut pieces and cranberries.
Pour into the tin and bake for 20-25 minutes until a skewer inserted into the centre comes out with just a few damp crumbs attached. Don’t over bake. Cool the brownie in the tin then remove and cut into small squares. Dust with icing sugar to serve.
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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.