Gluten-Free Chilli Chocolate Brownies
You simply can't beat a chocolate brownie and if you eat them in the quantity that I do, you'll appreciate a much healthier version that is not only gluten-free but counts towards your 5-a-day thanks to their secret ingredient - black beans!!
Yes, you did read that right, these gorgeous, gooey, fudgy, yummy brownies contain an ingredient that you'd normally find in your local Chinese restaurant or on top of your nachos! Don't let that put you off though, you can't taste them at all and you're just left with the best textured and flavoured brownie you've ever had! Don't believe me? Try them out for yourself!
Gluten-Free Chilli Chocolate Brownies
sunflower oil, for greasing
2 x 400g cans black beans, drained
1 tbsp vanilla extract
6 large eggs
200g soft butter, chopped
200g light muscovado sugar
100g cocoa powder
2 tsp gluten-free baking powder
85g chilli-flavoured (or plain) chocolate, chopped into chunks
Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment.
Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth. Put the butter and sugar in a separate large bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares.
TIP: These delicious brownies will keep for a few days in a tin at room temperature, and 1 week in the fridge.
Yes, you did read that right, these gorgeous, gooey, fudgy, yummy brownies contain an ingredient that you'd normally find in your local Chinese restaurant or on top of your nachos! Don't let that put you off though, you can't taste them at all and you're just left with the best textured and flavoured brownie you've ever had! Don't believe me? Try them out for yourself!
Gluten-Free Chilli Chocolate Brownies
sunflower oil, for greasing
2 x 400g cans black beans, drained
1 tbsp vanilla extract
6 large eggs
200g soft butter, chopped
200g light muscovado sugar
100g cocoa powder
2 tsp gluten-free baking powder
85g chilli-flavoured (or plain) chocolate, chopped into chunks
Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment.
Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth. Put the butter and sugar in a separate large bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares.
TIP: These delicious brownies will keep for a few days in a tin at room temperature, and 1 week in the fridge.
Hi Elle,
ReplyDeleteMy name is James Tozer, and I am the creative director at www.KanDongSee.com/en - an international student media channel, providing fun and informative content for Chinese students heading West for their education.
We love your blog, and would be really keen to partner with you, and repost some of your pieces for our readers. Would you be interested in that? Please do email me at james@kandongsee.com if you have any questions!
All the best
James
I love that these count towards one of your five a day! If the dark chocolate is 70% cocoa or more that will make them even healthier. :)
ReplyDeleteYes! The darker the better!
Delete