Black bean cocoa protein brownie

Ingredients

For 1 serving

• Cooked black beans70 g
• Pea protein powder15 g
• Unsweetened cocoa powder10 g
• Maple syrup12 g
• Pea milk30 ml
• Baking powder2 g
• Dark chocolate 70%6 g

Method

1. Preheat the oven to 180 °C (conventional) and line a small tin (about 10–12 cm) with baking paper.
2. Rinse the cooked black beans well and drain; blend them with the pea milk and maple syrup to a smooth cream with no bits of skin.
3. Add the pea protein, cocoa and baking powder and blend for a few more seconds, until the batter is even and thick.
4. Roughly chop the dark chocolate; pour the batter into the tin, level it and scatter the chocolate over the top.
5. Bake at 180 °C for 20 minutes, until the edges are set and the centre is just moist: a skewer should come out with a few crumbs, not wet.
6. Leave it to cool in the tin for at least 20 minutes before cutting: warm it crumbles, as it cools it becomes dense and fudgy.