Yesterday was my last day at a great job with a really great team. Next week I’m jumping straight into a exciting new job, so it was bittersweet to say goodbye. I think I left being remembered as the Masterchef, and who wouldn’t want to be remembered as that. Last year one of my fellow Dietitians launched an Allied Health Masterchef competition, of which I was eventually crowned the inaugural winner. Every couple of weeks we would be given a key ingredient and would each bring in a dish based on that. Quite brutally, everyone would vote and one person would be eliminated every round. The key ingredient of the final round was mint and my arch-rival brought in butter chicken with mint raita. Being quite competitive, I made sure everyone knew he used jar sauce for the butter chicken. Scandalous!
The key ingredient for the first round was chocolate and I made these delicious black bean brownies. If you too would like to be known as the Masterchef, give them a try!
Gluten-Free Black Bean Brownies
Adapted from Made in Melissa’s Kitchen
- 1 tin black beans, rinsed and well-drained
- 3 eggs
- 3 tablespoons olive oil
- ¾ cup sugar
- ½ cup pure cocoa
- 1 tsp vanilla essence
- ½ tsp gluten-free baking powder
- 1 cup Nestle dark choc bits
Preheat the oven to 180°C.
Grease and line a square cake tin.
Using a food processor, process the black beans until almost smooth. Add the eggs and olive oil and process until smooth. Add the sugar, cocoa, vanilla, and baking powder and process until combined.
Stir in half of the choc bits and pour into prepared tin. Smooth the top with a spoon and then sprinkle over the remaining choc bits.
Bake for about 30 minutes, until crisp on top.
Allow to cool before removing from the tin.