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. The put the following in a good blender:
1 pack 400g black beans – rinse and drain
¼ cup gram flour (chickpea flour)
¼ melted coconut oil
½ cup cocoa powder
½ cup honey (or maple syrup if you want it to be vegan)
¼ tsp stevia powder
½ tsp Himalayan sea salt
½ tsp baking soda
2 tsp vanilla essence
Blend well until smooth. You may have to scrape down the sides once or twice. Then pour batter into a paper lined dish, ca 20x25 cm.
Put in oven for 20 min. Let the brownie cool still in 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 fridge.
Once cool, lift baking paper out from the dish and grate orange peel on top (if you like the twangy taste!) and cut it up in pieces.