Wednesday’s black bean bleeding heart brownies – Food & Home Magazine

Name: Wednesday’s black bean bleeding heart brownies – Food & Home Magazine
Total time: 60 min
Ingredients: 175g frozen raspberries; 15ml (1 tbsp) sugar; squeeze fresh lemon juice; 200g dark chocolate, chopped; 150g butter; 10ml (2 tsp) vanilla extract; 150g castor sugar; 3 eggs; 290g cooked black beans, puréed (you can substitute these with tinned butter beans, drained); 75g cake flour; 30ml (2 tbsp) cocoa powder + extra, to dust; pinch salt

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Delight in Wednesday’s black bean bleeding heart brownies—rich chocolate meets juicy raspberries in these unique, delicious brownies!

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Ingredients

175g frozen raspberries
15ml (1 tbsp) sugar
squeeze fresh lemon juice
200g dark chocolate, chopped
150g butter
10ml (2 tsp) vanilla extract
150g castor sugar
3 eggs
290g cooked black beans, puréed (you can substitute these with tinned butter beans, drained)
75g cake flour
30ml (2 tbsp) cocoa powder + extra, to dust
pinch salt