• 400 g can Wattie’s Black Beans in Springwater, rinsed and well drained
  • 2 eggs, (no 7)
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • ¼ cup runny honey
  • ¼ cup dark cocoa
  • 1 tsp baking powder
  • 75 g dark chocolate, roughly chopped
  • Extra cocoa for dusting
  1. Preheat oven to 150°C (fan assisted) grease and line the base and sides of a 20cm square baking pan with baking paper.
  2. Place Wattie’s Black Beans, eggs, oil, vanilla extract and honey into a food processor and process until beans are smooth. Add cocoa and baking powder and process until combined. Add chocolate and pulse to just mix. Pour into prepared tin.
  3. Bake for 20-25 minutes, until the middle is springy when lightly touched with your finger. A skewer inserted into the middle will come out clean. Leave in the tin to cool before cutting into pieces. Dust the tops with a little sieved cocoa. Can be served warm if wished.

Top Tips

  • If you don’t have a food processor you can use a stick blender or blender.
  • Drop fresh blueberries or raspberries into the mixture before pouring into the tin.
  • For a more chocolatey flavor, dust the top with cocoa powder if wished.
  • Replace vegetable oil with any neutral oil or coconut oil.
  • Replace honey with maple syrup if wished.
  • After pouring the mixture into the prepared baking pan, scatter over a cup of fresh or frozen raspberries or blueberries, pressing them lightly into the mixture with the back of a spoon. If using frozen berries this may increase the cook time by an extra 3-5 minutes.

Made With

Black Beans

Wattie’s Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles. 

Rate and Review

0 Ratings