RECIPES NANCY ANNE HARBORD PHOTOGRAPHY GARETH MORGANS FOOD STYLIST JOY SKIPPER PROP STYLIST AGATHE GITS
BUDGET MEALS
B L AC K B E A N & P E A N U T B U T T E R B RO W N I E S Makes 16 Takes 35 mins plus cooling Cost per serve 16p 60ml rapeseed oil, plus Ω tsp (optional) and extra for greasing 400g tin black beans, drained 130g caster sugar 1 tsp vanilla extract 30g cocoa powder º tsp baking powder º tsp salt 3 large eggs, plus 1 large egg yolk 75g dark chocolate, chopped 70g crunchy peanut butter 10g icing sugar
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 22cm square baking tin with oil and line the base with nonstick baking paper. 2 Rinse the beans very well and drain on kitchen paper to remove the excess water. Blitz the beans, sugar, oil and vanilla extract in a food processor until very smooth. 3 Sift in the cocoa powder, baking powder and salt, then pulse until thoroughly combined. Add the eggs and yolk, one at a time, pulsing until just combined. Stir through the chopped chocolate. Scrape the mixture into the prepared baking tin and gently smooth the top. 4 Mix the peanut butter with the icing sugar in a small bowl. If it’s too thick to
swirl, loosen with Ω tsp oil. Dollop spoonfuls of the mixture onto the brownie mixture and swirl with a cocktail stick or knife. 5 Bake on the middle shelf of the oven for 18-20 mins until the top is set and the mixture no longer wobbles when the tin is shaken but is still quite soft in the centre. Cool for 20 mins in the tin, then transfer to a wire rack to cool completely. Slice into 16 squares. The brownies will keep in an airtight container for up to 5 days. Each brownie contains Energy
721kJ 173kcal 9%
Fat
Saturates
Sugars
Salt
11g 2g 12g 0.2g 15% 12% 13% 3%
of the reference intake. See page 8. Carbohydrate 15g Protein 5g Fibre 2g
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