Cashew Kidney Bean Chocolate Brownies

Ingredeints

400gm (14 oz) tin of kidney beans (in water, not salted water), drained
1 cup (240 ml) (225 gm) (8 oz) unrefined caster (superfine) sugar (can use regular white granulated sugar)
2 tablespoons (30ml) maple syrup
½ cup (120 ml) (70 gm) (2½ oz) of plain all-purpose flour
1 teaspoon (5 ml) (5 gm) baking powder
½ cup (120 ml) (60 gm) (2 oz) cocoa powder
½ cup (120 ml) flavorless oil like canola or vegetable
4 large eggs
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) (140 gm) (5 oz) raw cashew nuts (can use roasted cashews, but unsalted is best)

Directions

• Preheat the oven to 350°F/180°C/gas mark 4 and grease and base line your baking tin.
• Drain, rinse and puree the kidney beans until smooth – if in doubt, blend it a bit more – bits of unblended kidney bean in the finished brownie spoil the ‘hidden’ element of surprise!
• Combine all the ingredients apart the nuts and beat well until mixed. You could do this in a food processor or mixer if you wanted.
• Stir in the nuts.
• Pour into the prepared tin, and bake for about 25 minutes until just firm to the touch.
• Cool in the tin, then cut, serve, allow people to enjoy, and then surprise them with the secret ingredient!

Read more