Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free
- 2 1/2 tbsp ground flaxseed
- 6 tbsp water
- 400 grams can of black beans, drained weight 200g
- 160 grams caster/superfine sugar
- 75 grams unsweetened cocoa powder*
- 3 tbsp coconut or olive oil
- 1 3/4 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 some choc chips or chopped nuts for topping if desired
- *If using sweetened cocoa reduce the sugar to 110g
- Preheat the oven to gas 4 / 180C / 350F and lightly spray a 12 hole cupcake tin with oil
- In a large bowl, pulse together the flax and water with a handheld blender and let sit a few minutes to become gelatinous.
- You could use a tabletop blender but ultimately it's easier to get the mixture scraped out of a bowl....
- Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together
- Taste the batter, add more sugar if you want it
- The mixture should be slightly thicker than buttercream frosting and definitely not loose but if it's too thick add a tsp of water
- Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them
- Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin
- Let them cool in the tin for half an hour before gently prising them out with a spoon.
- They'll be super fudgy inside so be careful not to break them
- They'll keep well in a lidded container, up to 5 days and even longer in the fridge
ground flaxseed, water, black beans, sugar, cocoa, coconut, baking powder, vanilla, salt, chips
Taken from cookpad.com/us/recipes/343770-vickys-black-bean-brownies-gluten-dairy-egg-soy-free (may not work)