I had my first experience of the Magic Bean Chocolate Cake phenomenon sitting in a friend’s garden in Australia in 2012. I strongly dislike beans, so when they brought out this mythical bean-chocolate cake I was highly suspicious and the surprise on my face after tasting had everyone laughing. If you aren’t told that there are beans in this brownie, you wouldn’t know. In the years since, there have been dozens of ‘magic bean’ cakes that have sprung up around the web, and some of them have loads of ingredients. I like these Borlotti Magic Bean Chocolate Brownies because it makes a flatter brownie, and it’s highly adaptable.
Sometimes we make it plain, as it is. Othertimes we might add dried/freeze dried cranberries or nuts. My favourite is to add milk chocolate chips that provide gooey pockets of sweet chocolate throughout.
I recommend this brownie pan as the recipe below fills it perfectly, and when you’ve taken it out of the oven and allowed it to cool slowly, you can fit the cutting bit over it, and have perfectly sized brownies.
If you’re not using a Thermomix® to make this, just make sure you pulse the chocolate and beans into a smooth batter, and you’ll be set. Allow it to cool, sprinkle with icing sugar, drizzle cream, or enjoy your Borlotti Magic Bean Chocolate Brownies as is.
- 400g beans - we used Borlotti
- 200g dark chocolate
- 3 eggs
- 1 tsp baking powder
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 50g dark chocolate or white chocolate chips
- 100g freeze dried fruit chips
- Heat the oven to 180C
- Drain the beans and break the chocolate into blocks
- Add beans, chocolate, eggs and baking powder to the Thermomix® bowl and mix Seconds 30 Speed 10. (In a regular food processor, add them one at a time till they are properly blended). It should resemble a creamy buttercream. Have a little taste of the batter.
- Add any of the optional extras.
- Tip the mixture into a brownie tray and bake for 20 minutes.
- Leave to cool and serve as is, drizzled in cream or lightly dusted with icing sugar.