Spiced Pinto Bean Brownies with Smoked Sea Salt

Position a rack in the center of the oven and preheat to 180°C. Line a 20×20 cm square baking pan with parchment paper, leaving an overhang on two sides.

Add the drained pinto beans and cocoa powder to the bowl of a food processor. Process for 2–3 minutes, pausing once to scrape down the sides, until the mixture is completely smooth with no visible bean skins. Transfer to a large mixing bowl.

Combine the chopped dark chocolate and cubed butter in a heatproof bowl set over a pot of barely simmering water. Stir gently with a spatula until fully melted and glossy, about 4–5 minutes. Remove from heat and let cool for 3 minutes.

Add the melted chocolate-butter mixture to the bean-cocoa blend. Pour in the white sugar and honey, then crack in the eggs and add the vanilla extract. Whisk vigorously by hand until the batter is smooth, glossy, and uniformly combined, about 1 minute.

Sift the cinnamon, smoked paprika, nutmeg, black pepper, and salt directly over the batter. Fold gently with a spatula until the spices are evenly distributed throughout the mixture.

Pour the batter into the prepared pan and spread into an even layer with an offset spatula. Bake on the center rack for 25–28 minutes. The top should appear set with a slight matte sheen and faint cracking at the edges; a toothpick inserted 2 cm from the edge should show moist crumbs but no raw batter. Cool in the pan for 10 minutes before lifting out.

Transfer the cooled brownie square to a wire rack. While still warm, sprinkle a pinch of smoked sea salt across the surface. Allow to cool fully before slicing into 16 squares. The salt will crystallize slightly as the brownies set, enhancing the chocolate depth.