Gluten, dairy and egg free - this is my favourite brownie recipe, and a perfect snack! It’s meant to keep well in the fridge for a week – not that I’ve ever managed to test that as my family will gulp it down in a day or two. It can also be frozen, and I’ve tried that, putting them in portion sizes. It only takes a few minutes to defrost.
This is how you do it:
Turn your oven on 180 C Fan. Then put the following in a good blender:
1 pack 400g black beans – rinsed and drained
¼ cup gram flour (chickpea flour)
¼ cup melted coconut oil
½ cup cocoa powder
½ cup honey (or maple syrup if you want it to be vegan)
2 tsp vanilla essence
½ tsp Himalayan sea salt
½ tsp baking soda
i¼ tsp stevia powder (optional)
Blend well until smooth. You may have to scrape down the sides once or twice. Then pour the batter into a paper lined dish, ca 20x25 cm.
Put it in the oven for 20 min. When you take it out, let the brownie cool still in the baking dish. What makes this brownie bind together is the coconut oil which will be firm when cold and runny when hot, so don’t cut the brownie until it’s been in the fridge for a couple of hours! When taken out from the oven you can use a water bath or just wait until it’s cooled enough for you to put it in the fridge.
Once cool, lift baking paper out from the dish and grate orange peel on top (if you like the taste!) and cut it up into pieces.