- Prep Time:10 mins
- Cook Time:25 mins
Chocolate Fudge Brownies
+1 Kidney Beans
Can you believe there’s not one, but two vegies in this brownie recipe? You wouldn’t know it because you’ll go straight to chocolate heaven when you bite into this decadent, fudgy delight. You’ll be kicking yourself for not adding vegies to your sweet treats sooner!
Original recipe by SIMPLY GREAT MEALS | 1.10.15
+1 1 CAN (420g) EDGELL RED KIDNEY BEANS
- 200g dark chocolate
- 30g butter
- 1 cup milk
- ¾ cup (75g) Edgell Instant Mash (dry flakes)
- 3 eggs, separated
- 2 teaspoons brandy (optional)
- 1 teaspoon vanilla essence
- ½ cup brown sugar
- Icing sugar, for dusting
Combine chocolate, butter and milk in a medium sized saucepan. Melt ingredients over a low heat, stirring continuously. Remove from heat and quickly whisk in Edgell Instant Mash. Allow to cool.
Mix together egg yolks, brandy, vanilla essence and stir into cooled chocolate mixture.
PUREE DRAINED EDGELL RED KIDNEY BEANS IN A FOOD PROCESSOR AND ADD TO MIXTURE.
Beat egg whites until stiff peaks form. Gradually add brown sugar beating well between each addition, until thick and glossy. Fold half the egg white mixture into the chocolate mixture. Repeat with remaining egg white mixture.
Pour mixture into a baking paper base lined 20cm greased square pan. Bake in a preheated oven at 180°C for 25-30 minutes. Cool in pan. Cut brownie into small squares. Serve sprinkled with icing sugar.
Serve with cream and raspberries.
To make Halloween ghosts, cut brownie into 3cm squares. Make an icing with 1 cup pure icing sugar and combine with enough water to make a thick icing. Spoon a tiny amount of icing on each square and place a marshmallow on top. Drizzle remaining icing over marshmallow. Using a gel icing, squeeze eyes and mouth shapes on each marshmallow. Allow to set before serving.