Vickys Flourless Black Bean Brownies, GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

Don't be put off! You won't taste the beans at all and another bonus is you don't need to cut these, they're already individual! Please stick to the recipe or your results won't be as good. I see people adding bananas and wonder why? It'll make these soggy

Vickys Flourless Black Bean Brownies, GF DF EF SF NF

ImanAlJoaky's cooksnap of when they made Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
Mandyjass's cooksnap of when they made Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

Don't be put off! You won't taste the beans at all and another bonus is you don't need to cut these, they're already individual! Please stick to the recipe or your results won't be as good. I see people adding bananas and wonder why? It'll make these soggy
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Ingredients

1 hour
12 servings
  1. 2 1/2 tbspground flaxseed / linseed
  2. 6 tbspwater
  3. 400 gramscan of black beans, drained weight 200g
  4. 160 gramscaster/superfine sugar
  5. 75 gramsunsweetened cocoa powder*
  6. 3 tbspcoconut or olive oil
  7. 1 3/4 tspbaking powder
  8. 1 tspvanilla extract
  9. 1/4 tspsea salt
  10. 1some choc chips or chopped nuts for topping if desired

Cooking Instructions

1 hour
  1. 1

    If using sweetened cocoa reduce the sugar to 110g

  2. 2

    Preheat the oven to gas 4 / 180C / 350°F and lightly spray a 12 hole cupcake tin with oil

  3. 3

    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....

  4. 4

    Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together

  5. 5

    Taste the batter, add more sugar if you want it

  6. 6

    The mixture should be slightly thicker than buttercream frosting and definitely not loose but if it's too thick add a tsp of water

    A picture of step 6 of Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
  7. 7

    Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them

    A picture of step 7 of Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
  8. 8

    Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin

    A picture of step 8 of Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
  9. 9

    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

    A picture of step 9 of Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
  10. 10

    They'll keep well in a lidded container, up to 5 days and even longer in the fridge
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ImanAlJoaky's cooksnap of when they made Vickys Flourless Black Bean Brownies, GF DF EF SF NF.
Mandyjass's cooksnap of when they made Vickys Flourless Black Bean Brownies, GF DF EF SF NF.

Cooksnaps (2)

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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Comments (2)

LiahTheHarrowing
LiahTheHarrowing @cook_2881290
awesome recipe. its really moist and a nice break from overly sweet brownies with tons of chocolate flavor. love it!!!!
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