This dairy and gluten free brownie recipe is truly scrumptious, indulgent and a sophisticated taste sensation. A perfect blend of sweet and salt with rich, dense chocolate. The black beans ensure a rich, moist brownie without the gluten. They are a perfect dinner party dessert as well as an afternoon tea treat.
2 bars of 85% Dark Chocolate 200g in total (I always use Green & Blacks)
1 4oog tin of black beans, drained and rinsed
140g Coconut oil
1 tbsp Raw Cacao
2 tsp Vanilla Extract
200g coconut palm sugar
80g shelled pistachio
1 tsp sea salt
Preheat the oven to 180c/gas mark 4 and line a square tin with baking parchment
Melt the coconut oil and chocolate in a bowl over boiling water
Meanwhile whisk 2 of the eggs with the coconut sugar until light and fluffy – it won’t be as light and fluffy as using castor sugar so don’t worry to much but keep it going for as long as it takes to do the rest of the recipe
Drain and rinse the black beans and place in a blender, add the remaining egg, vanilla essence and raw cacao and puree until smooth
Add the melted coconut oil and chocolate, making sure it’s at room temperature before adding. Blend until smooth
Fold into the whisked egg and sugar mix and add the pistaschios, taking care not to over fold and loose the lightness of the mixture.
Pour into the prepared baking tray and sprinkle with the salt
Cook for 25-30minutes, mixture should be slightly cracked and wobble slightly.
Cool completely then place in the fridge before cutting