You won't believe these brownies. Not only are they decadently fudgy: they're vegan, gluten-free and they pack a load of plant-protein and fibre.
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free
Servings: 16brownies
Equipment
Blender or food processor
Ingredients
1 ½cupscooked black beans(or one can)
2tbspground flaxseed
6tbspaquafabasee Notes
3tbspneutral oilcanola oil works, or melted coconut oil
½cuppeanut butter
1tspvanilla essence
½cupcocoa powder
¼tspsalt
⅔cupsugar(or coconut sugar)
1tspbaking powder
½tspground coffee
¾cupdark chocolate chips
Directions
Preheat your oven to 180ºC and grease a 20cm x 20cm baking pan with vegan butter, or oil.
In a blender or food processor, add the black beans, ground flaxseed, aquafaba, oil, peanut butter and vanilla, and blend until smooth.
Mix the dry ingredients (cocoa powder, salt, sugar, baking powder and ground coffee) in a medium bowl.
Add the black bean mixture to the dry ingredients, and mix well.
Mix in the chocolate chips.
Scoop the mix into your prepared baking pan, and spread the batter out.
Bake in the preheated oven for about 35-40min, until a cake tester comes out clean.
Allow to cool completely before tipping out of the pan, and slicing into squares.
Notes
'Aquafaba' is the goopy liquid that you get when you open a can of chickpeas or cook chickpeas from dry. It's a great egg-replacer. But if you don't have any, water will do just fine when mixed with ground flaxseed.