Vickys Flourless Black Bean Brownies, GF DF EF SF NF

Name: Vickys Flourless Black Bean Brownies, GF DF EF SF NF
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 tbsp ground flaxseed / linseed; 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

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

Ingredients

1 hour

12 servings

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

Cooking Instructions

1 hour

1

If using sweetened cocoa reduce the sugar to 110g
2

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

Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together
5

Taste the batter, add more sugar if you want it
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
7

Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them
8

Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin
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
10

They'll keep well in a lidded container, up to 5 days and even longer in the fridge

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Comments (2)

LiahTheHarrowing @cook_2881290

January 01, 2014 01:30

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

Written by

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 31, 2013 12:01

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!