gluten free plant based brownies

Gluten-free plant-based brownies

Surprise-ingredient black beans give these an irresistibly gooey centre

By , 17 December 2019

(1 vote)

Gluten-free plant-based brownies
  • Cook: 50 Mins
    plus cooling

  • Serves: 16

Nutritional Info
Each 64g serving contains
  • Energy

    752KJ

    180KCAL

    9%
  • Fat

    8.6g

    med

    12%
  • Saturates

    5.8g

    high

    29%
  • Sugars

    17.9g

    high

    20%
  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1176kJ/281kcal.
Ingredients
  • 4tbsp coconut oil, melted, plus extra to grease
  • 200g NOMO Deliciously Dark Vegan & Free From Chocolate, chopped
  • 2 x 400g tins Asda Black Beans in Water, drained, liquid from 1 tin reserved
  • 2tsp vanilla extract
  • 200g soft light brown sugar
  • 80g cocoa powder
  • ½tsp bicarbonate of soda
  • 1tsp gluten-free baking powder
  • Icing sugar, to dust (optional)
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm square brownie tin.

  • Heat the coconut oil and chocolate in a small pan on low, stirring, until melted. Set aside to cool for 5 mins.

  • Meanwhile, put the beans and reserved liquid in a food processor with the vanilla, brown sugar, cocoa, bicarb and baking powder. Pulse until smooth; pour in the choc mixture and combine.

  • Pour into the tin; bake for 40-45 mins until a crust forms and the middle is set.

  • Cool in the tin then slice into 16. Dust with icing sugar, if using, to serve.