These vegan, gluten free brownies are the perfect low-fat, flourless, easy to make treats. They are incredibly tasty, quick to make and full of goodness, so you can help yourself to as many as you like (which is, quite frankly, all of them).
You will be amazed at how good these taste, and no one will guess they’re made with beans (or vegan!). Trust me – these have been extensively tested (and enjoyed) by the non-vegans of the Whole Ingredient family.
Bake these in a muffin tin to give you perfectly-sized morsels straight from the oven, each lovely and crispy on the outside and a gooey on the inside.
Why not add a pinch of cayenne pepper for an extra kick?
- 1 tin of black beans (400g / drained weight 240g)
- 8 dates, pitted
- 2 flax eggs (2 tbsp ground flax seeds combined with 6 tbsp water)
- 20g melted coconut oil (about 2 tsp solid)
- 2 tbsp maple syrup or other liquid sweetener
- Zest and half of the segments of one small orange(unwaxed)
- 2 tsp baking powder
- 4 tbsp cocoa powder
- Pinch Himalayan pink salt
- 40g vegan dark chocolate
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Make the flax eggs and set aside.
- Drain and thoroughly rinse the beans.
- Place all of the ingredients except the dark chocolate in a food processor and pulse until combined.
- Stir the chocolate pieces into the brownie mixture by hand.
- Use a teaspoon and spatula to divide the brownie mixture evenly in the muffin tray.
- Cook for 20 minutes. Once cooled, store in the fridge.
If you're not using a non-stick muffin tin, a little of the coconut oil can be used to grease the pockets.
Use gluten-free baking powder to ensure these are gluten-free.