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Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 12
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Prepare the ingredients before making Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free

  • 2 1/2 tbsp ground flaxseed
  • 6 tbsp water
  • 400 grams can of black beans, drained weight 200g
  • 160 grams caster/superfine sugar
  • 75 grams unsweetened cocoa powder*
  • 3 tbsp coconut or olive oil
  • 1 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 some choc chips or chopped nuts for topping if desired

How to Make Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Black Bean Brownies, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • *If using sweetened cocoa reduce the sugar to 110g
  • Step 2
  • Preheat the oven to gas 4 / 180C / 350°F and lightly spray a 12 hole cupcake tin with oil
  • Step 3
  • In a large bowl, pulse together the flax and water with a handheld blender and let sit a few minutes to become gelatinous. You could use a tabletop blender but ultimately it's easier to get the mixture scraped out of a bowl....
  • Step 4
  • Add the rest of the ingredients (not the toppings) to the bowl and puree the whole lot together
  • Step 5
  • Taste the batter, add more sugar if you want it
  • Step 6
  • The mixture should be slightly thicker than buttercream frosting and definitely not loose but if it's too thick add a tsp of water
  • Step 7
  • Spoon a heaped tablespoon into each tin hole and add your toppings if you're using them
  • Step 8
  • Bake for 24 - 26 minutes until the tops are dry and the brownies have pulled away from the sides of the tin
  • Step 9
  • Let them cool in the tin for half an hour before gently prising them out with a spoon. They'll be super fudgy inside so be careful not to break them
  • Step 10
  • They'll keep well in a lidded container, up to 5 days and even longer in the fridge
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