How to make BOSH!’s ginger and berry black bean brownies

“Brownies with benefits. These rich, fudgy bites are packed with protein and fibre,” say Ian Theasby and Henry Firth, the masterminds behind plant-based food revolution BOSH!. “Their plain chocolatey flavour is lifted by warming ginger and bursts of juicy blackberry. Curious, but undeniably delicious.”

BOSH!’s ginger and berry black bean brownies

Per portion:

4.25 plant points

3.5g protein

172 kcal

Ingredients:

(Serves 16)

110g crystallised ginger

100g 70% plain chocolate

90g rolled oats

Large pinch of sea salt

45g cocoa powder

1tsp baking powder

400g can black beans

240ml plant-based milk

5tbsp coconut oil, plus extra for greasing

100g maple (or agave) syrup

1tbsp vanilla extract

Method:

1. Before you start: you will need a high-speed blender. Line the base of a 20-centimetre square brownie tin with baking paper, and grease the sides. Preheat your oven to 200°C (180°C fan/400°F/Gas 6).

2. Prep dry ingredients. Finely chop the crystallised ginger. Roughly chop the chocolate. Add the oats to a blender and blitz to a powder. Tip the blitzed oats into a large mixing bowl. Sift the salt, cocoa powder, and baking powder into the bowl with the blitzed oats. Add in two-thirds of the crystallised ginger and all the chocolate.

3. Blend. Drain the black beans, rinse under cold running water, then drain again. Put the black beans, plant-based milk, coconut oil, syrup, and vanilla extract into the blender and blend to a smooth, runny consistency.

4. Make cake batter. Add the blended black bean mixture to the oat mixture in the bowl and stir with a wooden spoon until well combined. Gently tip the brownie mixture into the prepared brownie tin, spread out evenly, and scatter the remaining ginger over. Gently press the blackberries evenly over the top.

5. Bake. Cook in the preheated oven for 20 minutes, until just set but still a little gooey in the middle. Leave to cool before cutting into squares.

BOSH! More Plants: 30-Minute Plant-Based Meals by Henry Firth and Ian Theasby is published in hardback by DK, priced £22. Photography by Haarala Hamilton. Available now