vickys black bean brownies gluten dairy egg soy free

Ingredients 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

how to make vickys black bean brownies gluten dairy egg soy free

*If using sweetened cocoa reduce the sugar to 110g

Preheat the oven to gas 4 / 180C / 350°F 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