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Le Chaudron recipe
Brownie haricots noirs cacao
Black bean cocoa brownies
⏱ 40 minServes 8Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)cooked black beans
3eggs
60 g (2 oz)unsweetened cocoa
80 g (3 oz)maple syrup
1 tspvanilla extract
60 g (2 oz)dark chocolate chips
30 g (1 oz)chopped walnuts
1 tspbaking powder
- 400 g (14 oz) cooked black beans
- 3 eggs
- 60 g (2 oz) unsweetened cocoa
- 80 g (3 oz) maple syrup
- 1 tsp vanilla extract
- 60 g (2 oz) dark chocolate chips
- 30 g (1 oz) chopped walnuts
- 1 tsp baking powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Line a 20 cm (8 in) square pan with parchment, leaving an overhang.
- Drain and rinse the black beans well.
- Pat them thoroughly dry.
- Blend the beans, eggs, cocoa, maple syrup, vanilla and salt in a food processor until perfectly smooth.
- Transfer to a large bowl and gently fold in the baking powder.
- Fold in the chocolate chips and chopped walnuts.
- Spread in the pan and bake for 25 minutes; the brownie should stay fudgy.
- A toothpick should come out with a few moist crumbs. Let cool before cutting into 8 squares.
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