Ingredients
16 portion(s)
- 200 grams Dark melting chocolate
- 400 gram can of Borlotti Beans
- 3 eggs
- 1/2 teaspoon baking powder
-
6
32min
Preparation 2minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
1. Preheat oven to 175 degrees and line a slice tin with baking paper
2. Add chocolate to bowl and grate for 8 seconds/speed 9, set aside (I place on top of my baking paper to save washing up)
3. Drain and rinse borlotti beans in simmering basket and add to bowl, blend 5 seconds speed 5. Scrape down sides of bowl.
4. Add eggs, one at a time and blend on speed 6 for 5-10 seconds after each egg. Scrape down sides of bowl.
5. Add grated chocolate and blend on speed 7 for 20 seconds.
6. Add baking powder and mix 10 seconds/speed 2.
7. Pour into slice tray and cook for 30 minutes. Leave to cool for 5 minutes before removing from tray
Accessories you need
-
Simmering basket
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Spatula TM5/TM6
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Tip
I use a sweeter dark chocolate, so it is sweet enough without adding sugar
For an extra delicious brownie, after step 2, make a ganache (100g dark choc grated for 5 seconds speed 8 then add 80g cream and cook 2-3 mins, 50 degrees, speed 3), put the ganache in the fridge, don't worry about cleaning bowl and go to step 3. When the brownie is cool, you can re-whip the ganache and add it on top!
I have tried this with kidney beans and butter beans and it is great with all!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI used 4 bean mix as that is what I had accidently...
I used 4 bean mix as that is what I had accidently opened when cooking something else and needed to use up and it turned out great! Also added frozen rasperries - So delish!!
Really yum. I added 100g of dates for some extra...
Really yum. I added 100g of dates for some extra sweetness and it’s perfect. Not super sweet at all. I also added some vanilla extract but it probably did not need it. I on,y wish I made a double a batch.
Can you use 4 bean mix ?
Can you use 4 bean mix ?
I have just put these in the
I have just put these in the oven and couldn't resist.....the batter is amazing! I used cannellini beans. Can not wait til they are out of the oven!
Delicious. So quick and easy
Delicious. So quick and easy to make.
Great, thank you! Will try
Great, thank you! Will try these soon.
Yes, I've used butter before,
Yes, I've used butter before, they'll be fine
This looks great. Can you use
This looks great. Can you use butter beans instead?
A big hit. Fussy master 8
A big hit. Fussy master 8 couldn't get enough of them! . Thanks for the great recipe. Miss 5 liked them as much as mum and Dad. I made as per recipe but used old gold dark chocolate which is probably a little sweeter than some. I did also cook for 20 mins only as my oven runs hot.
great idea Bree, might be
great idea Bree, might be able to substitute half the choc for something else...will have a play around, I am sure it would be divine with berries added!
Fabulous thanks we loved
Fabulous thanks we loved them, have you tried the same recipe but without chocolate, sultanas or berries or anything? I'm guessing would need a strong enough flavour to overpower the beans but I would like to try some variations too as they are so good. Thanks
Hi Thermosimsa! I made this
Hi Thermosimsa! I made this tonight and we love it! I got my husband to be my taste tester as I'm pregnant and couldn't taste the batter due to the raw egg. I used 70% Lindt chocolate and he felt it needed to be a bit sweeter so I added 50g of panela (I think this is the same as rapadura). I baked it in a small Pyrex dish so it is is quite thick and very moist. I probably needed a slightly bigger tin but that's okay. It definitely won't last long! My husband couldn't believe it when I told him the ingredients... "that's a winner!!"
Quite nice, however the
Quite nice, however the brownies turned out quite thin. Next time I would use a small square pan to make them thicker and more moist. Thanks.
I can't see why it wouldn't
I can't see why it wouldn't freeze... ours doesn't last long enough to freeze, it's gone within a day or two!
Thanks so much for your reply
Thanks so much for your reply Thermosimsa! I am going to try this on the weekend and am excited! Do you think it would freeze well?
Divine (used 70% dark
Divine (used 70% dark chocolate) everyone loved them even my none veggie eater (didn't tell her what what is in them).
Pinnylea
Not a silly question at all
Not a silly question at all Susannah. I used those melts, I usually just buy the cheapest brand. Every dark chocolate has different amount of sugars etc in it. If you use a really rich Choc, it may not be sweet enough. I tested the batter before baking and I found it sweet enough without adding any sugar but if I used a richer (more expensive chocolate), I may have needed to add some sugar to the batter. Give it a go, I am sure most dark chocolate would work fine
Hi there - this might be a
Hi there - this might be a very silly question but I'm wondering what is the best chocolate to use? I'm an inexperienced baker and am not sure if "dark melting chocolate" means the bags of "melts" you can buy (they're usually next to the choc chips) or if a block of cooking or normal choc would do. Thank you!
My favourite brownie ever!
My favourite brownie ever!