Chocolate Brownie with Butterscotch

Mon, 7 April 2025

Ingredients:

1 Tin black beans

3 free range eggs

45ml Irish rapeseed oil

1 tsp vanilla extract

30g Cocoa powder

120g brown sugar

½ tsp baking powder

¼ tsp ground salt

2 tsp used coffee grounds.

70g dark chocolate buttons

1 packet salted crisps crushed

 

Method:

Preheat your oven to 170 degrees and line a deep baking sheet 9” X 9”.

In a blender, puree the beans into a paste, then add the eggs, oil and vanilla and blend until combined.

In a large mixing bowl, stir together the sugar, cocoa powder, baking powder, salt, and coffee grounds. Then fold in the bean and egg mix and stir until fully combined. Add the chocolate buttons.

 

½ fill you lined baking tray with the mix, then add the layer of crushed crisps, top with the remining mixture

bake for 20 minutes, allow to cool then divide into squares and enjoy, great served with a spoon of butterscotch sauce