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Toffee black bean brownies
Sticky toffee pudding with maple caramel sauce
Non-stick cooking spray
1 cup canned black beans
1/2 cup canola oil
1/2 cup Hershey’s special dark unsweetened cocoa powder
2/3 cup maple syrup
1 teaspoon instant espresso
1 1/2 teaspoons vanilla extract
1/4 cup chocolate chips
1/2 cup bitter sweet chocolate bar pieces
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 toffee pieces
Preheat your oven to 350 degrees.
Grease a 9x9 inch square, baking pan.
Using blender or food processor puree the beans with the canola oil.
Add the eggs, special dark cocoa, maple syrup, espresso and vanilla.
Melt the chocolate chips, and add to the blender or food processor.
Blend on medium high until smooth.
In a small bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the blender/food processor and pulse until just incorporated.
Stir in the chocolate pieces, and pour the brownie mixture into your prepared pan.
Top the brownie mixture with the toffee. You can take a toothpick and swirl the toffee into brownies if you like.
Bake for 20 minutes, or until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs.
Let brownies cool for at least ten minutes before cutting and removing from the pan. I know it’s going to be hard to wait, but trust me it’s worth it.
Quick and easy
Under 30 minutes
Daily at 1pm ET on CTV
BY Spencer Watts
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