Gooey Fudgey Chocolate Brownie
We were given a challenge and a half. How to take out all of the butter, eggs and gluten out of a chocolate brownie recipe but still create something that tastes incredible?! The answer was in sneaky ingredients- black beans and avocado! You'll get the gooiest, richest, chocolatiest brownies from this recipe.
- 400 g tinned black beans, drained
- 1 avocado
- 125 g dark chocolate chips
- 50 g small porridge oats
- 75 g soft pitted dates
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch of baking powder
- 2 tbsp cocoa powder
Preheat an oven to 175℃.
Line an 18cm round baking tin with baking paper.
Blitz Up The Brownie Batter
Open, rinse and drain the tin of black beans then transfer to the food processor. Add the avocado (halved, de stoned and the flesh scooped out), 100g of the chocolate chips, cocoa powder, oats, dates, syrup, vanilla and and baking powder.
Blitz until really smooth.
Scatter And Bake
Transfer to the baking tin and spread fairly flat.
Scatter the other 25g of the dark chocolate chips over the top of the batter and bake for 20 minutes.
Cool Then Serve
Remove from the oven and leave to completely cool before trying to cut, in fact they set up really firmly in the fridge over night.
Cut into 12 wedges and indulge knowing they are dairy free, gluten free, vegan and refined sugar free!
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