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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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75 mL (⅓ cup) butter
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250 mL (1 cup) chopped semi-sweet chocolate (about 180 g or 6 oz.)
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175 mL (¾ cup) granulated sugar
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2 eggs, room temperature
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250 mL (1 cup) canned red kidney peas, drained and rinsed
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45 mL (3 tbsp.) all purpose flour
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15 mL (1 tbsp.) unsweetened cocoa
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1 pinch salt
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250 mL (1 cup) coarsely chopped unsalted mixed nuts, divided
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Directions
- Place the rack in middle of the oven and preheat to 180°C (350°F). Line a 20 cm (8-in) square baking dish with parchment paper, allowing some excess to hang over the edges.
- Melt chocolate and butter in a double boiler, stirring gently until smooth. Remove from heat. Stir in sugar and then the eggs, one at a time. Set aside.
- Place the beans in a food processor and purée until smooth. Add to chocolate mixture.
- Sift flour with the cocoa and salt into a small bowl and then add to the chocolate mixture. Vigorously beat the batter until no longer granular, about 1 minute.
- Stir in 125 mL (½ cup) of nuts to the batter, and then pour it into the baking dish and sprinkle with remaining nuts.
- Bake brownies in the oven until a toothpick inserted in the centre comes out clean, but they are still a little moist in the centre, about 45 minutes. Transfer the baking pan to a wire rack and completely cool brownies before removing them from the pan.
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