Double Chocolate & Pecan Brownies

makes 16

Chocolate brownies with an ingredient list full of good-for-you ingredients and not only that but they taste fantastic. What more could anyone want? The brownies will be quite soft and almost seem undercooked whilst still hot but they firm up once cooled. They taste even better the next day and after freezing- if you can wait that long

• 310g (11oz) eating apple, peeled, cored and diced
• 4 tbsps water
• 100g pkt 85% cocoa solids chocolate
• 2 tsps vanilla extract
• 2 tbsps mild tasting runny honey or agave syrup
• 200g (7oz) ground almonds or almond flour
• 75g (3oz) cocoa powder
• 1 tsp gluten free baking powder
• 110g (4oz) black beans, drained

 Topping

75g (3oz) pecan nuts, broken into quarters

60g (2½ oz) chocolate drops or buttons (70% plus cocoa solids)

Brownie type tin, approx 30x20cm (12x8in)), lined with parchment

1. Preheat the oven to 170°c (150°c fan) gas mark 3.
2. Place the chopped apple in a pan with the water and bring to the boil. Simmer for a few minutes until the apple is soft, then remove from the heat and add the chocolate and allow this to melt.
3. Place the apple mixture, vanilla extract, honey, ground almonds, cocoa, baking powder and black beans into a processor and process until smooth. Add a little water if necessary to make soft dropping consistency.
4. Spread the mixture into the prepared tin and level the surface then scatter over the pecan nuts, pushing them down slightly into the mixture with your hands.
5. Bake in the centre of the oven for 35-40 minutes or until the mixture is springy to touch. Remove the brownies from the oven and scatter the chocolate drops over the surface whilst the brownies are still hot.
6. Allow the brownies to cool in the tin then cut into 16 bars and store in the fridge for 2-3 days or freeze. Allow them to come back to room temperature before eating.

Simple Swaps

The black beans can be swapped for steamed sweet potato or butternut squash if you prefer.

Image by Barbara Cousins