Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
*If using sweetened cocoa reduce the sugar to 110g
2
Preheat the oven to gas 4 / 180C / 350F 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.
4
You could use a tabletop blender but ultimately it's easier to get the mixture scraped out of a bowl....
5
Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together
6
Taste the batter, add more sugar if you want it
7
The mixture should be slightly thicker than buttercream frosting and definitely not loose but if it's too thick add a tsp of water
8
Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them
9
Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin
10
Let them cool in the tin for half an hour before gently prising them out with a spoon.
11
They'll be super fudgy inside so be careful not to break them
12
They'll keep well in a lidded container, up to 5 days and even longer in the fridge

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 tbsp ground flaxseed, 6 tbsp water, 400 grams can of black beans, drained weight 200g, 160 grams caster/superfine sugar, and more.

Yes, Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free

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