The Richest Brownies Ever

These beauties are wheat free and very low sugar but packed full of dark chocolate. Delicious. You wont get a sugar rush (and crash) from them but you will be eating polyphenol-rich dark chocolate and plenty of protein from the secret ingredient: black beans!

I cut them up in to small bite-size pieces and put them in the freezer - ready for visitors, lunch boxes, post-lunch snack . . .

2 x 400g cans black beans, drained

1.5 tbsp vanilla extract

6 large eggs

200g soft butter

100g demerara sugar

100g cocoa powder

2 tsp baking powder

85g 70% chocolate, broken into small chunks

1 - Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm brownie tin with baking parchment. Put the beans and vanilla, 1/2 tsp salt and eggs into a blender until completely smooth.

2 - Add the butter, sugar, baking powder and cocoa and beat again creamy. Fold in the chocolate chunks.

3 - Scrape the mixture into the tin and bake for 25 mins until the top crisps slightly - you want a bit of a wobble in the mixture underneath

4 - Leave to cool, then cut into bite-sized squares.